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

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