Zucchini and Red Pepper Enchiladas with Two Salsas

Ingredients

• 2 cups cilantro leaves chopped
• 4 servings cilantro leaves 
• 144 servings corn tortillas soft (6-to )
• 2  garlic clove minced
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 1.3 cups pumpkin seeds raw green hulled () (pepitas)
• 2  bell pepper red quartered
• 6 ounces pecorino crumbled
• 2 teaspoons serrano chiles fresh finely chopped
• 2 medium tomatoes chopped
• 0.5 cup vegetable oil 
• 1.5 cups water 
• 0.3 cup onion white finely chopped
• 0.8 pound zucchini cut lengthwise into 1/4-inch-thick slices

Equipment

• bowl
• frying pan
• oven
• blender
• grill
• aluminum foil
• slotted spoon
• grill pan

Directions

1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.
2. Preheat oven to 350°F .
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.
4. Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
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.
6. 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.
7. Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
8. Cut vegetables into strips.
9. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up.
10. 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.
11. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese.
12. Serve with tomato salsa.
13. Vegetables can be cooked in an oiled hot grill pan.