California Artichokes are coming to the end of their season.  What a great season it was and we have really enjoyed cooking with them for the last few weeks. This great vegetarian stuffed tortilla recipe makes a quick delicious meal.

PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES SERVES: 4

INGREDIENTS
• 1 cup Cara Mia Marinated Artichoke Hearts, coarsely
chopped plus 2 Tbsp marinade
• 1 (15-oz) can no salt added black beans, rinsed and drained
• 1/2 large, ripe California Avocado, peeled, seeded and chopped
• 1 medium lime, quartered
• 1 medium garlic clove, minced
• 1/2 tsp ground cumin

INSTRUCTIONS
Preheat oven to 350° F. Combine artichoke hearts and black beans in medium bowl, add avocado and squeeze 1 lime wedge over it. Gently toss the black bean mixture with the marinade, garlic, cumin and half of the cilantro. Spoon equal amounts down the center of each tortilla. Roll slightly and place seam side down in a nonstick 13” x 9” baking pan. Combine enchilada sauce with olive oil and spoon mixture over the tortillas, being sure to cover tortillas completely and bake, uncovered, 20 minutes to heat thoroughly. If desired, top each tortilla with equal amounts of cheese and sour cream. Squeeze lime wedges over all and sprinkle with remaining cilantro.

To download this recipe and more CLICK HERE
Recipe provided by the California Avocado Commission and Cara Mia Products