Enchiladas with Roasted Red Pepper Sauce
Ingredients
Roasted Red Pepper Sauce
-
8
ounces
jarred roasted red peppers
-
¼
cup
water
-
1
small
yellow onion, chopped
-
2
cloves
garlic
-
2
tablespoons
lime juice
-
1
tablespoon
olive oil
-
1
teaspoon
sugar
Filling
-
1
tablespoon
olive oil
-
1
yellow onion, chopped
-
8
ounces
frozen spinach
-
8
ounces
frozen corn
-
1
can
black beans, rinsed and drained (or 1 ½ cups cooked black beans)
-
1
small can (7 ounces)
diced green chiles, drained
-
½
cup
roasted red pepper sauce
-
1
cup
crumbled feta cheese or Jack cheese (about 4 ounces)
-
to taste
salt and pepper
Remaining Ingredients
-
8 to 10
pieces
corn tortillas
-
1
cup
shredded Jack cheese (about 4 ounces)
-
3 to 4
pieces
ripe avocados
-
⅓
cup
chopped cilantro leaves, loosely packed
-
½
lime, juiced
Instructions
- Preheat the oven to 350°F and oil a baking pan.
- Blend sauce ingredients in a food processor until smooth.
- Sauté onion in olive oil until translucent, then add spinach and corn until warmed through.
- Mix in black beans, green chiles, enchilada sauce, and feta cheese; season with salt and pepper.
- Warm tortillas in the microwave to prevent breaking, then fill and roll them.
- Place rolled tortillas in the baking dish and pour sauce over them, topping with shredded cheese.
- Bake for 20 to 25 minutes until cheese is melted and tortillas are crisp.
- Cool for 5 minutes, then top with avocado and cilantro mixture before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
20mg
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