Zucchini Enchiladas Recipe
INGREDIENTS
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Ingredients
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1 medium sweet yellow pepper, chopped
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1 medium green pepper, chopped
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1 large sweet onion, chopped
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2 tablespoons olive oil
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2 garlic cloves, minced
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2 cans (15 ounces each) tomato sauce
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2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
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2 tablespoons chili powder
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2 teaspoons sugar
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2 teaspoons dried marjoram
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1 teaspoon dried basil
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 bay leaf
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3 pounds zucchini, shredded (about 8 cups)
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24 corn tortillas (6 inches), warmed
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4 cups (16 ounces) shredded reduced-fat cheddar cheese
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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1/2 cup minced fresh cilantro
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Reduced-fat sour cream, optional
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