Name: Black Bean Enchiladas with Roasted Red Pepper Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar); 1/4 cup water; 1 small yellow onion, chopped; 2 cloves garlic; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 teaspoon sugar; 1 tablespoon olive oil; 1 yellow onion, chopped; 8 ounces frozen spinach; 8 ounces frozen corn; 1 14-ounce can black beans, rinsed and drained (or 2 cups cooked black beans); 1 7-ounce can diced green chiles, drained; 1/2 cup roasted red pepper sauce sauce; 1 cup crumbled feta cheese (about 4 ounces); salt and pepper, to taste; 8 to 10 corn tortillas; 1 cup shredded Jack cheese (about 4 ounces); 3 to 4 avocados from Mexico; 1/3 cup chopped cilantro leaves, loosely packed; 1/2 lime, juiced