Zucchini And Red Pepper Enchiladas With Two Salsas

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
653
FAT
173%
CHOL
7%
SOD
7%

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Ingredients for 4 servings

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

2 red bell peppers, quartered

3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices

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

1/2 cup vegetable oil

6 ounces crumbled queso fresco or ricotta salata

1 tablespoon finely chopped fresh serrano chile, including seeds

2 garlic cloves, minced

1 teaspoon ground cumin

1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)

2 cups chopped cilantro

1 1/2 cups water

2 medium tomatoes, chopped

1/4 cup finely chopped white onion

2 teaspoons finely chopped fresh serrano chile, including seeds

2 tablespoons fresh lime juice

Garnish: cilantro leaves

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