Enchiladas with Roasted Red Pepper Sauce

Preheat the oven to 350 degrees Fahrenheit and oil a 13×7 or 13×9-inch baking pan. In a food processor or high-powered blender, combine all of the sauce ingredients. Blend until smooth.

In a medium skillet over medium heat, add the olive oil and chopped onion. Sauté until the onion starts to turn translucent and lightly brown. Add the frozen spinach and corn and cook until warmed through. Add the black beans and green chiles and cook until warmed through. Remove from heat and pour in ½ cup enchilada sauce and feta cheese. Mix and add salt and pepper to taste.

Gently warm the tortillas so they don’t break when you roll them. The easiest way to do this is to place them in a stack in the microwave under a damp paper towel and microwave for about 30 to 60 seconds. Leave the paper towel on top to keep them warm as you roll.

Working one at a time, place 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. Repeat with the remaining tortillas.

Pour the enchilada sauce down the middle of your row of enchiladas and gently shimmy the pan to help distribute it. Sprinkle the Jack cheese down the middle. 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.

Let the enchiladas cool for five minutes while you dice the avocados. Combine them in a bowl with chopped cilantro and toss with a big squeeze of lime juice. Divide the enchiladas onto plates, top with the avocado mix, and serve. Leftovers keep well in the refrigerator for up to 4 days.