Enchiladas with Pumpkin Seed Salsa

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Onions

  Raw

  1 large or 150g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 ½ tbsp or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  ½ cup or 68g

• Cheddar cheese

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Brown sugar

  2 tsp brownulated or 6g

• Lime juice

  Raw

  4 tbsp or 60g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅓ cup or 43g

Directions

1. Heat a grill pan over medium-high heat. Slice the onion into 1/2-inch-thick rounds. Finely chop the remaining onion and set aside. Toss sliced onion and peppers with 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Grill until lightly charred and tender, about 5 to 6 minutes per side. Transfer to a cutting board, thinly slice, and toss with corn and cheese in a large bowl.
2. In a food processor or blender, pulse cilantro, jalapeno, sugar, turmeric, all but 2 tablespoons pumpkin seeds, 2 tablespoons lime juice, and 1/4 teaspoon salt until smooth, adding water 1 tablespoon at a time as necessary until it reaches a pesto-like consistency.
3. In a medium bowl, combine tomato, reserved chopped onion, remaining 2 tablespoons lime juice, and a pinch each of salt and pepper.
4. Spread each tortilla with 1 tablespoon pumpkin seed salsa and top with vegetables (about 1/2 cup each). Roll up and place seam side down to keep closed.
5. Heat a large nonstick skillet over medium-high heat. Working in two batches, add 1 tablespoon oil, then cook enchiladas, seam side down first, until golden brown, about 2 minutes per side. Repeat with remaining tablespoon oil and enchiladas. Serve with tomato salsa, pumpkin seed salsa, and reserved pumpkin seeds.