Zucchini Enchiladas

tasteofhome.com

Robin Ashby

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) tomato sauce

2 cans (14-½ 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

¼ teaspoon salt

¼ teaspoon cayenne pepper

1 bay leaf

3 pounds zucchini, shredded (about 8 cups)

24 corn tortillas (6 inches), warmed

4 cups (16 ounces) shredded reduced-fat cheddar cheese

2 cans (2-¼ ounces each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional

Directions at tasteofhome.com

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