INGREDIENTS:

 Avocado Lime Sauce

1 large ripe avocado

1/4 cup olive oil

1/4 cup Ripple Unsweetened Original Milk

1/4 cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

1 small jalapeno pepper, seeded and diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

Enchiladas

 1 tablespoon olive oil

1 clove garlic, minced

¼ red onion, diced

1 ½ teaspoons cumin

1 can black beans, drained and rinsed

1 (4-ounce) can diced green chiles

1/3 cup frozen corn

2 cups fresh spinach

1/2 cup green enchilada sauce

salt and pepper 

8 corn tortillas

1 1/2 cups green enchilada sauce

cilantro 

DIRECTIONS:

1. To make the avocado lime sauce, combine all ingredients in a food processor or blender, and blend until smooth and creamy. Set aside.

2. For the enchiladas, heat the olive oil in a large pan over medium heat. Sauté the garlic and onions until the onions are soft and translucent, about 5 minutes, stirring frequently. Add the cumin, black beans, green chilies, corn, salt and pepper. Stir in ¼ cup enchilada sauce and cook 5 minutes more. Set filling aside.

3. Preheat oven to 350º F. Pour 1/4 cup of enchilada sauce in the bottom of a 9” x 13” baking dish. Fill each tortilla with 1/4 cup of the filling, rolling to seal. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 15 minutes. Remove from the oven and allow enchiladas to cool for 5 minutes. Drizzle with avocado lime sauce and garnish with cilantro.