Shrimp And Rice Enchiladas

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Ingredients

SALSA:

1 teaspoon extra-virgin olive oil

2 tablespoons minced onion

1 clove garlic, minced

1 teaspoon ground cumin

1 can (28 ounces) plum tomatoes, with juice

2 tablespoons minced fresh cilantro

1/4 teaspoon ground black pepper

ENCHILADAS:

1/2 cup chopped green bell pepper

1/2 teaspoon cumin seeds

1/2 cup canned diced tomato, with juice

1/2 cup diced zucchini

1/2 pound shrimp, peeled, deveined, and coarsely chopped

1 cup cooked rice

1/4 cup chopped red onion

2 teaspoons minced jalapeno pepper

1/2 cup shredded monterey jack cheese

8 corn tortillas

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