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Black Bean Enchiladas with Roasted Red Pepper Sauce


Black Bean Enchiladas with Roasted Red Pepper Sauce Recipe

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
Directions:
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Rank

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