Black Bean Enchiladas With Roasted Red Pepper Sauce

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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 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

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