Zucchini and Pepper Enchilada Filling

  • 2 tbs. olive oil
  • 1 ½ cups minced onion
  • 6 medium cloves garlic, minced
  • ¾ tsp. salt
  • 1 large bell pepper, minced
  • 5 small (6 inch) zucchini, diced
  • 1 ½ tsp. ground cumin
  • 1 tbs. dried basil
  • 1 ½ tsp. dried oregano
  • Cayenne and black pepper to taste
  • 1 1/3 cups (packed) grated jack cheese

Heat the oil in a large and deep skillet. Add onion, garlic and salt and sauté over medium heat for 8-10 minutes until onion is soft. Add the bell pepper, zucchini and seasonings. Stir and cook over medium heat another 5-8 minutes until the squash is tender.  Remove from heat and stir in the cheese. Allow to cool for a few minutes before filling the tortillas (approx. 10- 12).

Adapted from The Enchanted Broccoli Forest.

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