Enchiladas with Roasted Red Pepper Sauce

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Ingredients

8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar)
¼ 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 can (15 ounces) 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 sauce
1 cup crumbled feta cheese or Jack 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 ripe avocados
⅓ cup chopped cilantro leaves, loosely packed
½ lime, juiced

As published by Cookie and Kate.

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