
Black Bean Enchiladas with Roasted Red Pepper Sauce
Ingredients (21)
- 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
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate