Zucchini and Red Pepper Enchiladas with Two Salsas

354501

Course Main Dishes Total Time 50m

Ingredients in this Recipe

1 1/2 cups water
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1 large white onion, cut crosswise into 1/2 inch thick rounds
1 tablespoon finely chopped fresh serrano chile, including seeds
1 teaspoon ground cumin
1/2 cup vegetable oil
12 (6 to 7 inch) soft corn tortillas
2 cups chopped cilantro
2 garlic cloves, minced
2 medium tomatoes, chopped
2 red bell peppers, quartered
2 tablespoons fresh lime juice
3/4 pound medium zucchini, cut lengthwise into 1/4 inch thick slices
6 ounces crumbled queso fresco or ricotta salata

Recipe Preparation

See Full Recipe at Epicurious

More About this Recipe

This recipe appears in the collection Enchilada Recipes

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