Ingredients: |
Ingredients: 1 medium sweet yellow pepper, chopped 1 medium green pepper, chopped 1 large sweet onion, chopped 2 tablespoons olive oil 2 garlic cloves, minced 2 cans (15 ounces each) salsa 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained 2 tablespoons chili powder 2 teaspoons sugar 2 teaspoons dried marjoram 1 teaspoon dried basil 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 3 pounds zucchini, shredded (about 8 cups) 24 corn tortillas (6 inches), warmed 4 cups (16 ounces) shredded reduced-fat cheddar cheese 1/2 cup minced fresh cilantro Reduced-fat sour cream, optional
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Directions: |
Directions:In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf. Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired. |