Zucchini and Red Pepper Enchiladas with Two Salsas

Ingredients

• 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
• 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
• 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

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