INGREDIENTS
1
Avocado and tomato
6 cups
Baby spinach, loosely packed fresh leaves
3 tbsp
Cilantro, fresh
1 3/4 cups
Corn, fresh white
1 1/2 tbsp
Garlic
3 tbsp
Jalapeno pepper
1 1/2 cups
Red bell pepper
1 1/2 cups
Red onion
1
Salt and pepper
1
Olive oil
1 1/2 tsp
Cumin, ground
10
Corn or flour tortillas, small
2 1/2 cups
Mexican cheese blend
2 1/4 cups
Ancho chile enchilada sauce
1/2 cup
Dry vermouth
3 tablespoons fresh llime juice