Zucchini Enchiladas

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1/2 medium onion, chopped
2 tbsp. olive oil
2 garlic cloves, minced
2 cans (15oz each) tomato sauce
2 cans (14.5 oz each) diced tomatoes
2 tbsp. chili powder
2 tsp. sugar
2 tsp. dried majoram
1 tsp. dried basil
1 tsp. ground cumin
1/4 tsp salt
1/4 tsp. cayenne pepper
1 bay leaf
4 cups zucchini, shredded
12 corn tortillas
4 oz shredded cheddar cheese

In a large saucepan, saute peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne pepper, and bay leaf. Bring to a boil. Reduce heat, simmer, uncovered for 30-35 minutes or until slightly thickened. Discard bay leaf.

Place 1/3 cup zucchini down the center of each tortilla. Roll up and place seam side down in a 9x13 baking dish coated with cooking spray. Pour sauce over the top and sprinkle with cheese.

Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

Serve with sour cream.

Serving Size: Makes 12 enchiladas

Number of Servings: 12

Recipe submitted by SparkPeople user JEN8505.