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Zucchini and Red Pepper Enchiladas with Two Salsas

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Make It

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  • Start enchiladas:
  • Preheat oven to 350°F. Prepare a gas grill for direct-heat cooking over medium heat. Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
  • Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
  • Meanwhile, make pumpkin-seed salsa:
  • Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
  • Make tomato salsa:
  • Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
  • Assemble and fry enchiladas:
  • Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.


Vegetables can be cooked in an oiled hot grill pan.

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