Active Time

　　50 min

　　Total Time

　　50 min

　　Smoky grilled vegetables—not a cloying amount of meat or cheese—rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary pipián ingredients and then purée them with cilantro for an easy enchilada that's herbaceous and fresh.

　　

Ingredients

Makes 4 servings

　　

For enchiladas:

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

　　

For pumpkin-seed salsa:

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

　　

For tomato salsa:

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

　　Garnish: cilantro leaves

　　

Start enchiladas:

Step 1

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

　　

Step 2

Preheat oven to 350°F .

　　

Step 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.

　　

Step 4

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

　　

Meanwhile, make pumpkin-seed salsa:

Step 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.

　　

Make tomato salsa:

Step 6

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

　　

Assemble and fry enchiladas:

Step 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.

　　Cooks' note:

　　Vegetables can be cooked in an oiled hot grill pan.