Butternut Squash & Black eyed peas Enchiladas

Butternut Squash & Black Bean Enchiladas

A crisp, citrusy slaw contrasts nicely with the enchiladas’ creamy squash filling.

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

Instructions:

  1. Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
  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.
  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.
  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.

Tip:

Store-bought enchilada sauce is a fast and easy way to add a ton of flavor to a dish, but it can be high in sodium, so look for one that has less than 300 milligrams per serving