Black Bean Avocado Enchilada

Holy frijoles, Fatman!  The archvillian Aunt D is at it again!  This time she's whipped up a diet-friendly Mexican dish.  She may have finally foiled our evil plan to super-size the unsuspecting citizens of Glutton City!  If only we knew the location of her secret lair.  Perhaps we could catch her and strap her to a ridiculously slow conveyor belt with a vat of boiling acid at the end.

Will Aunt D succeed and save the citizens of Glutton City from eating themselves to death?  Or will Fatman and his chubby sidekick get the best of her?  Tune in next week to find out.  Same fat time . . . . same fat channel . . .

In the meantime, here's what you'll need to fight crime . . uh . . calories in your own kitchen:

4 Ezekiel 4:9 sprouted grain tortillas
2 avocados
2 small tomatoes
1 thin slice of red onion
2 cups of black beans, cooked
1 cup of wild rice, cooked
1 ounce of shredded Mexican cheese (I used one serving of a block of quesadilla cheese, grated)
Sea salt and lime juice to taste

Halve the avocados to remove the pit and squeeze or scrape the insides into a bowl.  Mash the avocado with a fork until it is no longer lumpy.  Dice two small tomatoes and add them to the bowl.  Chop the onion and add to the bowl.  Stir the mixture well.  Add sea salt and lime juice to taste.

On each tortilla, layer 1/4 cup of rice, 1/2 cup of black beans and 1/4 of the avocado mixture.  Roll tightly and place upside down into a baking dish.  Spread your cheese evenly over the four enchiladas.

Bake at 350 degrees until the enchiladas are heated thoroughly.  Serving size: 1 enchilada (432 calories)