Make your enchilada sauce using the can of tomatoes, packet of sauce and 1/2 can of water. Set aside and keep hot. (Disclaimer: this isn’t traditional red enchilada sauce since it contains tomatoes, but the traditional sauce is high in fat.)
Chop your onion, red bell pepper, and then saute lightly in a large skillet with a little olive oil or coconut oil. Add black beans and jalapeños or hot sauce. Add spinach at the end to wilt.
In a large 9×13 baking dish begin layering the ingredients:, Some sauce, Corn tortillas, Layer of filling, Layer of sauce, Tortillas… and so on.
Finish with a layer of tortillas, the rest of the sauce, and arrange sliced avocado’s on top.
Bake in a 350° oven for about 30 minutes. (If the ingredients were cold prior to assembling, longer baking time is required.)