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Zucchini & Pepper Enchilada's with Red Sauce


By The Ginger Cook (Visit website)




I made these for dinner Sunday night thinking that I'd have enough to feed Zenka, Zach, and myself, and maybe have enough left over for lunch the next day.  I was sorely mistaken.  I now have two sizable tupperware in my fridge full on Enchilada's that will probably feed me through the week.  Now, don't take this as me complaining, I am kinda glad I won't have to cook as much this week, but I was surprised at how much I made.  I this the reason I made so many enchilada's is because the zucchini I bought wouldn't be considered "small" by most people? So, if you do use small zucchini's, you may get a more reasonable (and manageable) amount of filling.


BUT, these enchilada's were soooo good.  I loved the texture of the zucchini and the flavor was bold enough without being overwhelming.  While Mollie Katzen's thinks the whole assembly should only take an hour? it took me a little longer.


How to Assemble an Enchilada:
Step 1: Prepare filling & sauce
Step 2: Moisten the corn tortillas by sauteing them briefly in a little hot oil (and when I say briefly, I mean 10 seconds total)
Step 3: Assemble the enchiladas by planing a few spoonfuls of filling (see recipe below) on one side of the tortilla and rolling it up. Pour a small amount of the sauce (see recipe below) into a shallow baking dish, add the enchiladas, and pour the remaining sauce over the top.  Cover with foil, and bake for about 30 minutes in an oven heated to 325 degrees.  Serve hot (over beans and rice, if you feel like making it? I didn't).


Zucchini & Pepper Enchilada's with Red Sauce
Adapted from Enchanted Broccoli Forest by Mollie Katzen


Red Sauce:
Ingredients:

5 medium-sized ripe tomatoes, seeded and diced1 large red bell pepper, minced1 tsp. salt5 large garlic cloves, minced1/2 tsp. crushed red pepper (I probably added a little more than this)1/2 tsp. ground cumin
Directions:

Place all ingredients in a saucepan and bring to a boil.  Lower heat, partially cover, and simmer for about 15 minutes.Mash a little bit with a fork, and you're done.  (I guess could could also puree it, but I have a very small kitchen that was filling up with dishes and I couldn't find a place on the counter for my food processor)


Zucchini & Pepper Enchilada Filling
Ingredients:

2 TBSP olive oil1 1/2 cups minced onion6 medium cloves of garlic, minced3/4 tsp. salt1 large bell pepper (I used red, but you can use any color), minced5 small zucchini, diced1 1/2 tsp. ground cumin1 TBSP dried basil1 1/2 tsp. dried oreganocayenne & black pepper to taste1 1/3 cups of packed grated jack cheese
Directions:

Heat the oil in a large, deep skillet.  Add onion, garlic, and salt, and saute over medium heat for 8 to 10 minutes, or until the onion is quite soft.Add the bell pepper, zucchini, and seasonings.  Stir and cook over medium heat for another 5 to 8 minutes, or until the zucchini is just tender.Remove from heat and stir in the cheese.  Allow to cool for a few minutes before filling the tortillas.


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