Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe.
- 2 Tbs. olive oil
- 1 onion, thinly sliced (1 cup)
- 4 cloves garlic, minced (about 4 tsp.)
- 5 cups cauliflower florets (from 1 large head)
- 2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)
- 2 medium zucchini, cut into 1/2-inch rounds (9 oz.)
- 2 cups canned medium red chile sauce, such as Las Palmas
- 1/2 cup chopped cilantro
- 1 cup shredded Monterey Jack cheese (about 3 oz.)
- 12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed
- Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.
- Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.
- Serving Size: Serves 6
- Calories: 295
- Carbohydrate Content: 37 g
- Cholesterol Content: 17 mg
- Fat Content: 12 g
- Fiber Content: 8 g
- Protein Content: 10 g
- Saturated Fat Content: 4 g
- Sodium Content: 592 mg
- Sugar Content: 5 g