Black Bean - Avocado Enchiladas

4 cans black beans, heated (not drained)
1 red or yellow onion
1 tbsp garlic powder
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 tbsp lime juice
1 large chopped tomato
1 cup shredded cheese
2 avocados, sliced into 24ish strips
12 soft tottillas
1 can enchilada sauce

1. Heat beans (undrained) in a small sauce pan. In a small skillet heat onion, spices and lime juice until onions are tender. Add spiced onions to black beans and turn off heat. Mash the beans with a potato masher or food processor to desired consistency.

2. Preheat oven to 375. In a 9x13 pan drizzle 1/2 of the enchilada sauce into the bottom of the pan. On a clean surface assemble the enchiladas as follows. Spread 1/2 cup of black bean mixture on the bottom, add 2 strips of avocado, sprinkle with tomatoes and cheese. Roll tortilla around beans and place in pan. Line them up, side by side until the pan is full.

3. Once the 9x13 pan is full of tortillas, sprinkle cheese over top and drizzle the rest of the enchilada sauce over top. Cover with foil and bake for 45 minutes. Serve hot and with a side salad.