Zucchini & Pepper Enchilada's with Red Sauce

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 diced
• 1 large red bell pepper, minced
• 1 tsp. salt
• 5 large garlic cloves, minced
• 1/2 tsp. crushed red pepper (I probably added a little more than this)
• 1/2 tsp. ground cumin

Directions:

1. Place all ingredients in a saucepan and bring to a boil.  Lower heat, partially cover, and simmer for about 15 minutes.
2. 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 oil
• 1 1/2 cups minced onion
• 6 medium cloves of garlic, minced
• 3/4 tsp. salt
• 1 large bell pepper (I used red, but you can use any color), minced
• 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

Directions:

1. 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.
2. 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.
3. Remove from heat and stir in the cheese.  Allow to cool for a few minutes before filling the tortillas.