Ingredients
1 medium onion, chopped2 garlic cloves, minced1 tablespoon canola oil2 cans (15 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes1 can (4 ounces) chopped green chilies1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper8 flour tortillas (6 inches), warmed1/2 cup shredded reduced-fat cheddar cheese1 large ripe avocado, peeled and sliced
Preparation
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken.
Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
