Black Bean Enchiladas with Roasted Red Pepper Sauce Recipe

1. Preheat the oven to 350 degrees F and oil a 13×7 or 13×9-inch baking pan.

Roasted Red Pepper Sauce:

1. In a food processor or high-powered blender, combine all of the sauce ingredients. Blend until smooth.

Filling:

1. In a medium skillet over medium heat, add the olive oil and chopped onion.

2. Sauté for a few minutes, until the onion starts to turn translucent and starts lightly browning around the edges.

3. Add the frozen spinach and corn and cook until warmed through and the juices have mostly evaporated. Add the black beans and green chiles and cook until warmed through.

4. Remove from heat and pour in ½ cup of enchilada sauce and feta cheese. Mix and add salt and pepper to taste.

Remaining Ingredients:

1. Gently warm the tortillas so they don’t break when you roll them.

2. Place them in a stack in the microwave under a damp paper towel and microwave for about 60 seconds. Leave the paper towel on top to keep them warm as you roll.

3. Working one at a time, lump a scant ½ cup filling down the middle of each tortilla and roll snugly. Place it with the seam side down in your baking dish.

4. Repeat with the remaining tortillas, placing each rolled enchilada snugly next to the other until you have used up all your tortillas.

5. Pour the enchilada sauce down the middle of your row of enchiladas and give the pan some little shakes to help distribute it. Sprinkle the Jack cheese down the middle.

6. Bake the enchiladas for 20 to 25 minutes, until the cheese is melted, the enchiladas are warmed through and the top of the tortillas are just crisp.

7. Let the enchiladas cool for five minutes, during which you can pit, peel and dice the avocados. Combine them in a bowl with chopped cilantro and toss with a big squeeze of lime juice.

8. Divide the enchiladas onto plates, top with a healthy amount of the avocado mix and serve.