Healthy Foods: Holy Guacachoke! The Humble Artichoke Just Got a Tex-Mex Makeover

Move over avocado—there’s a new green hero in town. The artichoke is more than a fancy appetizer from your aunt’s dinner party. It’s a nutrient-packed, gut-loving, heart-happy warrior—and today, we’re giving it a Tex-Mex twist so tasty you’ll forget it’s healthy.

🌱 4 Healthy Facts About Artichokes

1. Liver Lover: Artichokes are loaded with silymarin and cynarin, compounds that support liver detoxification and bile production.
2. Gut-Glorious Fiber: One medium artichoke packs about 7 grams of fiber, much of it as inulin, a prebiotic that feeds your good gut bacteria.
3. Antioxidant Powerhouse: Believe it or not, artichokes are among the highest in antioxidants of all vegetables—beating out spinach and broccoli in some rankings.
4. Heart Hero: Artichokes contain potassium and magnesium, two minerals that help regulate blood pressure and support cardiovascular health.

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🌮 Tex-Mex Artichoke & Black Bean Enchiladas with Zesty Avocado Salsa

🛒 Ingredients

For the filling:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 can (15 oz) black beans, rinsed and drained
• 1 small red onion, finely diced
• 1 small zucchini, diced
• 1 jalapeño, seeded and chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 2 tbsp olive oil

For the enchiladas:

• 8 small corn or flaxseed tortillas
• 1 cup enchilada sauce (homemade or clean store-bought)
• ¼ cup chopped cilantro (for garnish)

For the avocado salsa:

• 1 ripe avocado
• ¼ cup fresh cilantro
• Juice of 1 lime
• 1 garlic clove
• Pinch of salt
• 2 tbsp water (to thin)

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🔥 Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté the filling: In a skillet, heat olive oil. Add onion and zucchini, cook for 3–4 minutes. Add artichokes, black beans, jalapeño, cumin, paprika, salt, pepper, and lime juice. Cook another 5 minutes until fragrant and warmed through.
3. Assemble enchiladas: Lightly warm tortillas. Spoon in the filling, roll up, and place seam-side down in a lightly greased baking dish.
4. Add sauce & bake: Pour enchilada sauce over the rolled tortillas. Cover with foil and bake for 20 minutes.
5. Make avocado salsa: Blend avocado, cilantro, lime juice, garlic, salt, and water until creamy.
6. Serve: Drizzle enchiladas with avocado salsa and garnish with fresh cilantro. ¡Olé!