Zucchini and Red Pepper Enchiladas with Two Salsas recipes

Zucchini and Red Pepper Enchiladas with Two Salsas recipes
18 Ingredients
  • 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)
  • 1/2 cup vegetable oil
  • 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
  • cilantro leaves
Nutrition
1092
55% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

139% 90

Saturated

67% 13

Trans

- 1

Monounsaturated

- 50

Polyunsaturated

- 20

Carbs

18% 53

Carbs (net)

- 42

Fiber

45% 11

Sugars

- 11

Sugars, added

- 0

Protein

56% 28

Cholesterol

10% 29

Sodium

16% 380

Calcium

37% 375

Magnesium

85% 359

Potassium

26% 1204

Iron

35% 6

Zinc

56% 6

Phosphorus

144% 1010

Vitamin A

30% 272

Vitamin C

124% 112

Thiamin (B1)

28% 0

Riboflavin (B2)

28% 0

Niacin (B3)

30% 5

Vitamin B6

56% 1

Folate equivalent (total)

27% 108

Folate (food)

- 108

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

8% 1

Vitamin E

102% 15

Vitamin K

49% 58
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