Courgette and Red Pepper Enchiladas with Two Salsas

Ingredients for Courgette and Red Pepper Enchiladas with Two Salsas

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds

• 2 red peppers, quartered

• 350g medium courgette, cut lengthwise into 1/4-inch-thick slices

• 12 (6-to 7-inch) soft corn tortillas

• 120ml vegetable oil

• 170g crumbled queso fresco or ricotta salata

• 1 tablespoon finely chopped fresh serrano chilli, including seeds

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 190g raw green (hulled) pumpkin seeds (pepitas)

• 1/2 cup vegetable oil

• 2 cups chopped coriander

• 1 1/2 cups water

• 2 medium tomatoes, chopped

• 40g finely chopped white onion

• 2 teaspoons finely chopped fresh serrano chilli, including seeds

• 2 tablespoons fresh lime juice

• Garnish: coriander leaves

How to make Courgette and Red Pepper Enchiladas with Two Salsas

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Preheat oven to 177°C .

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 peppers and courgette; 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.

Cook chilli, 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 coriander, water, and 1/2 teaspoons salt in a blender until smooth.

Stir together tomatoes, onion, chilli, lime juice, and 1/4 teaspoons salt.

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 (120ml ) 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.