Name: Zucchini and Red Pepper Enchiladas with Two Salsas
Cook time: 50 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 1 large white onion, cut crosswise into 1/2-inch-thick rounds; 2 red bell peppers, quartered; 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices; 12 (6-to 7-inch) soft corn tortillas; 1/2 cup vegetable oil; 6 ounces crumbled queso fresco or ricotta salata; 1 tablespoon finely chopped fresh serrano chile, including seeds; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas); 1/2 cup vegetable oil; 2 cups chopped cilantro; 1 1/2 cups water; 2 medium tomatoes, chopped; 1/4 cup finely chopped white onion; 2 teaspoons finely chopped fresh serrano chile, including seeds; 2 tablespoons fresh lime juice; Garnish: cilantro leaves

Zucchini and Red Pepper Enchiladas with Two SalsasPhoto by Romulo Yanes

Smoky grilled vegetables—not a cloying amount of meat or cheese—rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary pipián ingredients and then purée them with cilantro for an easy enchilada that's herbaceous and fresh.

Cooks' note:

Vegetables can be cooked in an oiled hot grill pan.

Recipe notes

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Recipe notes

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