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Black Bean Enchiladas with Roasted Red Pepper Sauce

Cookie and Kate
  • 45 minutes
  • Serves 4

INGREDIENTS

3

Avocados from mexico

1 14 ounce can

Black beans

1/3 cup

Cilantro, loosely packed leaves

8 oz

Corn, frozen

2 cloves

Garlic

1 7 ounce can

Green chiles

1/2

Lime

8 oz

Spinach, frozen

1

Yellow onion, small

1

Yellow onion

2 tbsp

Lime juice

1/2 cup

Red pepper sauce sauce, roasted

8 oz

Red peppers, jarred roasted

1

Salt and pepper

1 tsp

Sugar

2 tbsp

Olive oil

8

Corn tortillas

1 cup

Feta cheese

1 cup

Jack cheese

1/4 cup

Water