A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
Lightly coat a 7-by-11-inch baking dish with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium heat.
Photo: Greg DuPree
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.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
