Zucchini & Bell Pepper Enchiladas

Red Sauce:
Ingredients:

5 medium-sized ripe tomatoes, seeded and diced
1 large red bell pepper, minced
1 tsp. salt
5 large garlic cloves, minced
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin

Zucchini & Pepper Enchilada Filling
Ingredients:

1 1/2 cups minced onion
6 medium cloves of garlic, minced
3/4 tsp. salt
1 large yellow bell pepper
5 small zucchini, diced
1 1/2 tsp. ground cumin
1 TBSP dried basil
1 1/2 tsp. dried oregano
cayenne & black pepper to taste
1 1/3 cups of packed grated jack cheese

Red Sauce Directions:

Place all ingredients in a saucepan and bring to a boil. Lower heat, partially cover, and simmer for about 15 minutes.

Filling 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.

How to Assemble an Enchilada:
Step 1: Prepare filling & sauce
Step 2: Moisten the tortillas by dipping them briefly in the red sauce.
Step 3: Assemble the enchiladas by putting a few spoonfuls of filling on one side of the tortilla and rolling it up. Pour a small amount of the sauce 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.

Number of Servings: 12

Recipe submitted by SparkPeople user FAVDTR2.