Vegetable Enchiladas With Quick Tomatillo Sauce | Oregonian Recipes

Ingredients

• 1 12-ounce can tomatillos, drained
• 1 jalapeño chile, seeded
• 1/3 cup chopped fresh cilantro
• 2 scallions
• 1 medium clove garlic
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 3/4 teaspoon salt (divided)
• 1 tablespoon olive oil
• 1 medium zucchini, cut into 1/2-inch pieces (about 2 cups)
• 1 1/2 cups corn, shaved from cob or frozen and defrosted
• 1/4 cup finely chopped red bell pepper
• 1 teaspoon green pepper Tabasco sauce, or your favorite hot sauce
• 12 corn tortillas
• 1 1/4 cup shredded cheddar cheese