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