Avocado Cilantro Sauce

I created this creamy avocado cilantro sauce for the White Bean Spinach Enchiladas, though it would be great on other enchiladas as well. It's also a healthy condiment for a wide variety of Mexican dishes: a dipping sauce for taquitos, or dolloped on tacos, nachos, and burritos as a healthier alternative to sour cream. Best of all it's vegan, gluten-free, and oil-free. It's not spicy at all, so I made suggestions if you're looking to kick it up! Jalapeno, cayenne pepper, or chipotle powder all work great.

Vegan, gluten-free

Ingredients

2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion or shallot, roughly chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lime
2 tsp. white wine vinegar
1 tsp. cumin
1/8 tsp. salt
Optional: add jalapeno, cayenne pepper, or ground chipotle for a kick!

Directions
Place all ingredients in a food processor or blender, and blend until smooth.
If it's too thick, add a small amount of broth or water.
Taste and adjust seasonings as desired.

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