Black Bean Enchiladas with Roasted Red Pepper Sauce

INGREDIENTS

• 8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar)
• 1/4 cup water
• 1 small yellow onion, chopped
• 2 cloves garlic
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 yellow onion, chopped
• 8 ounces frozen spinach
• 8 ounces frozen corn
• 1 14-ounce can black beans, rinsed and drained (or 2 cups cooked black beans)
• 1 7-ounce can diced green chiles, drained
• 1/2 cup roasted red pepper sauce sauce
• 1 cup crumbled feta 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 avocados from Mexico
• 1/3 cup chopped cilantro leaves, loosely packed
• 1/2 lime, juiced