Calories: 250 | Protein: 6.5g | Carbs: 30g | Total Fat: 12.5g | Fiber: 9g | Sodium: 255mg Yield: 6 | Serving Size: 2 tortilla wraps
2 tbsp. canola oil
1 yellow onion, diced
2 Garlic Cloves, Minced
¼ tsp Oregano
½ tsp ground cumin
½ tsp chili powder
¼ tsp ground black pepper
1-1/2 cup black beans (canned and drained)
2 each Avocado, Diced
12 each 6” white corn tortilla
1 cup red enchilada sauce
½ bunch chopped cilantro
Preheat oven to 350F degrees.
Heat oil in pan and sauté onions and garlic. Add the remaining spices and black beans. Cook until heated through. Place in a food processor and pulse to mash. Leave coarsely ground. Transfer to a bowl and gently fold in diced avocados. Set aside.
Heat tortillas to make pliable either in a steamer, microwave or oven. Pour a quarter of the Enchilada sauce into a baking pan and spread evenly. Roll 1/3 cup of filling into each tortilla and place seam down into pan. Pour remaining sauce on top.
Bake covered at 350F degrees until heated through, about 20-30 minutes.
Serve garnished with fresh chopped cilantro.