Zucchini and pepper enchiladas w/ red sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | cup | Onion; minced |
| 6 | cloves | Garlic; minced |
| ¾ | teaspoon | Salt |
| 1 | large | Bell pepper; minced |
| 5 | Zucchini; (6\" long) minced | |
| 1½ | teaspoon | Ground cumin |
| 5 | mediums | Tomatoes; diced |
| 1 | large | Red bell pepper; minced |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Dried basil |
| 1½ | teaspoon | Dried oregano |
| Cayenne pepper to taste | ||
| Black pepper to taste | ||
| 1½ | cup | Monterey Jack cheese |
| 12 | Corn tortillas; softened | |
| . (see note below) | ||
| 5 | cloves | Garlic; minced |
| ½ | teaspoon | Red pepper; crushed |
| ½ | teaspoon | Ground cumin |
Directions
RED SAUCE
Heat the oil in a large, deep skillet. Add the onions, garlic and salt; then saute over medium heat for 8 to 10 minutes, or until the onion is quite soft. Add the bell pepper, zucchini, cumin, basil, oregano, cayenne and black pepper. Stir and cook over medium heat for 3 to 8 minutes, or until the zucchini is just tender.
Remove from the heat and stir in the cheese. Let cool a few minutes before filling the tortillas.
Assemble the enchiladas by placing a few tablespoons filling on one side of each tortilla and rolling up.
Pour a small amount of red sauce in a shallow baking dish, add the rolled enchiladas and pour the remaining sauce over the top. Cover with foil and bake about 30 minutes in a 325øF oven. Serve hot.
NOTE: To soften tortillas; moisten in one of these ways: Saute briefly in a little hot oil (abouit 10 seconds on each side); dip briefly in hot sauce; or dip briefly in hot water (the least desirable, but the easiest). If using frozen tortillas, defrost them fully wrapped to prevent their drying out.
** Red Sauce ** Place the tomatoes, bell pepper, salt, garlic, red pepper and cumin in a saucepan and bring to a boil. Reduce the heat, partially cover and simmer about 15 minutes. Leave chunky or puree smooth in a food processor or blender. Use as directed.
From "The Enchanted Broccoli Forest" by Molly Katzen (Ten Speed Press, $18.95 softcover)
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95