Zucchini and pepper enchiladas with red sauce 


The vegetables provide a satisfying, slightly crunchy texture that more than makes the idea of meat seem redundant. And the sauce--seemingly very simple--is the perfect foil. Great for a crowd.

Makes 6 servings

Red sauce:

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

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

2. You can leave it chunky or puree in a food processor or blender. For extra-smooth sauce, pass the puree through a fine strainer or a sieve.

3. Set aside.

Filling:

2 tablespoons olive oil
1-1/2 cups minced garlic
6 medium cloves garlic, minced
3/4 teaspoon salt
1 large bell pepper, minced
5 small (6-inch) zucchini, diced
1-1/2 teaspoons ground cumin
1 tablespoon dried basil
1-1/2 teaspoons dried oregano
Cayenne and black pepper to taste
1-1/3 cups (packed) grated jack cheese

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 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.

Assembly and baking:

6 flour tortillas

1. Moisten the tortillas (this encourages flexibility) in one of several ways: saute them very briefly on each side in a little oil (about 10 seconds a side; dip them briefly in the sauce (a dunking, not a bath; dip them just as briefly in a little water.

2. Assemble the enchiladas by placing a few tablespoons of filling on one side of each tortilla and rolling it up. Pour a small amount of sauce into a shallow baking dishes, add the enchiladas and pour the remaining sauce over the top. Cover with foil and bake for about 30 minutes in a 325-degree oven. Serve hot.

From The New Enchanted Broccoli Forest by Mollie Katzen (Ten Speed Press)