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
Nutrition Profile
Nutrition Facts
Serving Size 2 enchiladas & 1/2 cup slaw calories 428 total fat 17g; saturated fat 4g; cholesterol 13mg; sodium 491mg; total carbohydrate 58g; dietary fiber 11g; total sugars 6g; protein 13g; potassium 779mg
Directions
Step 1
Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Step 2
Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
Step 3
Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
Step 4
Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired
