Tuna Enchiladas

Ingredients
1 tablespoon light olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
2 teaspoons ground cumin
1/2 cup vegetable stock
15 ounces canned tuna in brine, drained
3 tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
15 ounces canned three-bean mix
2 tablespoons chopped cilantro leaves
8 flour tortillas
1 small avocado, pitted and chopped
1/2 cup light sour cream
1 handful cilantro sprigs
2 cups shredded lettuce

Preparation
Preheat the oven to 325°F. Heat the oil in a deep saucepan or a deep-frying pan on medium heat. Add the onion and cook for 3 to 4 minutes, or until just soft. Add the garlic and cook for another 30 seconds. Add the cumin, vegetable stock, tuna, tomato, and tomato paste, and cook for 6 to 8 minutes, or until the mixture is thick.
Drain and rinse the bean mix. Add the beans to the sauce and cook for 5 minutes to heat through, then add the chopped cilantro.

Meanwhile, wrap the tortillas in foil and warm in the oven for 3 to 4 minutes.

Place a tortilla on a plate and spread with a large scoop of the bean mixture. Top with some avocado, sour cream, cilantro sprigs, and lettuce. Roll up the enchiladas, tucking in the ends.

http://www.thenest.com/Recipes/Seafood_Mexican-food_Party-Pleasers_Easy-Weeknight-Meals_42431/detailview.aspx?id=42431&type=7