Butternut Squash & Black Bean Enchiladas

Name: Butternut Squash & Black Bean Enchiladas
Cook time: 45 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
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