• Sauce teaspoon canola oil
  • 1/2 yellow onion, finely diced
  • garlic cloves, minced
  • 1tablespoon sugar
  • tablespoons ground cumin
  • 3tablespoons dried oregano
  • can beer
  • 128 ounce can crushed tomatoes
  • 1cup chicken broth or water
  • 1tablespoon balsamic vinegar
  • Filling8ripe avocados, peeled and seeded
  • 1cup cilantro leaves, roughly chopped
  • 3/4teaspoon salt
  • 1/2red onion, finely diced
  • 1jalapeno pepper, seeded and diced
  • Juice of 1 lime
  • 20corn tortillas
  • 2cups grated reduced-fat Monterey Jack cheese


Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar. Heat oven to 400F. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil; bake 5 minutes. Let cool