Black Bean Enchiladas with Roasted Red Pepper Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Also mentioned in the method: tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Heat 1 tablespoon of the olive oil in a skillet over medium heat and cook the small chopped yellow onion for 4 minutes until soft.

2. Transfer the cooked onion to a blender with the drained roasted red peppers, 1/4 cup water, garlic cloves, 2 tablespoons lime juice, sugar, salt and pepper. Blend until smooth. Measure out 1/2 cup of the sauce for the filling and set the rest aside.

3. Heat the second tablespoon of olive oil in a large skillet over medium heat. Cook the chopped yellow onion for 5 minutes until soft.

4. Add the frozen spinach and frozen corn and cook, stirring, for about 6 minutes until the spinach is thawed and the liquid has evaporated.

5. Stir in the rinsed black beans, green chiles, the reserved 1/2 cup sauce, salt and pepper. Cook 2 minutes, then remove from heat and stir in the feta cheese.

6. Wrap the corn tortillas in a damp towel and microwave for about 30 seconds until pliable. Spoon filling down the center of each tortilla, roll up, and place seam side down in a baking dish.

7. Pour the remaining red pepper sauce over the enchiladas and sprinkle with the shredded Jack cheese. Bake for 15 minutes until the cheese is melted and bubbling.

8. Dice the avocados and toss with the chopped cilantro and the 1/2 lime juice. Serve the enchiladas topped with the avocado mixture.