Zucchini and Red Pepper Enchiladas with Two Salsas
Zucchini and Red Pepper Enchiladas with Two Salsas is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.
Preheat oven to 350°F.
Secure each onion round with a wooden pick for grilling.
Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes.
Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve.
Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Cut vegetables into strips.
Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up.
Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers.
Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch.
Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese.
Serve with tomato salsa.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.