Ingredient:

• Roasted red pepper sauce
• 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
• Filling
• 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
• Remaining ingredients
• 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