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Butternut Squash & Black Bean Enchiladas
Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cups diced peeled butternut squash
  • 2 medium poblano peppers, seeded and chopped
  • 1 medium onion, chopped
  • 1 (14 ounce) can no-salt-added black beans, rinsed
  • 4 tablespoons chopped fresh cilantro, divided, plus more for serving
  • 1 tablespoon ancho chile powder
  • 8 corn tortillas, warmed
  • 1 (10-ounce) can enchilada sauce (see Tip)
  • ½ cup shredded Monterey Jack cheese
  • 2 cups shredded cabbage
  • 1 tablespoon lime juice
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