Zucchini and Red Pepper Enchiladas with Two Salsas

A vegetarian enchilada dish featuring grilled zucchini, red peppers, and onions, served with homemade pumpkin seed and fresh tomato salsas. The enchiladas are topped with queso fresco and finished with a crispy exterior from light frying.

6 servings

1 hr 2 min

Published October 4, 2025

Ingredients

•1 whole large white onion
•2 whole red bell peppers
•¾ pound medium zucchini
•12 whole soft corn tortillas
•½ cup vegetable oil
•6 ounces crumbled queso fresco
•1 tablespoon fresh serrano chile
•2 cloves garlic
•1 teaspoon ground cumin
•1⅓ cups raw green pumpkin seeds
•½ cup vegetable oil
•2 cups chopped cilantro
•1½ cups water
•2 whole medium tomatoes
•¼ cup white onion
•2 teaspoons fresh serrano chile
•2 tablespoons fresh lime juice
•1 to taste cilantro leaves

Cooking Instructions

1.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
5 min
2.
Preheat oven to 350°F .
10 min
3.
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
12 min
4.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
15 min
5.
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
5 min
6.
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
5 min
7.
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.
10 min

Ingredients

•1 whole large white onion

•2 whole red bell peppers

•¾ pound medium zucchini

•12 whole soft corn tortillas

•½ cup vegetable oil

•6 ounces crumbled queso fresco

•1 tablespoon fresh serrano chile

•2 cloves garlic

•1 teaspoon ground cumin

•1⅓ cups raw green pumpkin seeds

•½ cup vegetable oil

•2 cups chopped cilantro

•1½ cups water

•2 whole medium tomatoes

•¼ cup white onion

•2 teaspoons fresh serrano chile

•2 tablespoons fresh lime juice

•1 to taste cilantro leaves

Cooking Instructions

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

5 min

Preheat oven to 350°F .

10 min

Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.

12 min

Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.

15 min

Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.

5 min

Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.

5 min

Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

10 min