30-minute meals: Enchiladas with pumpkin seed salsa

You will need:

• Eight soft corn tortillas.
• One large onion.
• Two peppers (one each red and yellow), quartered.
• Two and a half tablespoons oil.
• Salt and pepper.
• Half a cup corn kernels, thawed if frozen.
• Three quarters of a cup grated cheddar cheese.
• Two cups packed cilantro, roughly chopped.
• One jalapeño, finely chopped.
• Two teaspoons light brown sugar.
• A quarter teaspoon ground turmeric.
• A third of a cup raw pumpkin seeds.
• Four tablespoons fresh lime juice.
• One tomato, roughly chopped.

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What to do:

Heat oven to 190 degrees Celsius. Divide tortillas between two large pieces of foil, wrap, and warm in the oven for 15 minutes.

Meanwhile, heat a grill pan over medium-high heat. Slice three quarters of the onion into two centimetre thick rounds. Finely chop remaining quarter onion and set aside. Toss sliced onion and peppers with half a tablespoon oil and a quarter teaspoon each salt and pepper. Grill until lightly charred and tender, five to six minutes per side. Transfer to a cutting board and thinly slice. Transfer to a large bowl and toss with corn and cheese.

Meanwhile, make pumpkin seed salsa: In a food processor or blender, pulse cilantro, jalapeño, a quarter sugar, turmeric, all but two tablespoons pumpkin seeds, two tablespoon lime juice, and a teaspoon salt until smooth (add water, one tablespoon at a time, as necessary, until it reaches a pesto-like consistency).

Make tomato salsa: In a medium bowl, combine tomato, reserved chopped onion, remaining two tablespoons lime juice, and a pinch each salt and pepper.

Spread each tortilla with one tablespoon pumpkin seed salsa and top with vegetables (about half a cup each). Roll up and place seam side down to keep closed.

Heat a large non-stick pan over medium-high heat. Working in two batches, add one tablespoon oil, then cook enchiladas, seam side down first, until golden brown, about two minutes per side. Repeat with remaining tablespoon oil and enchiladas. Serve with tomato salsa, pumpkin seed salsa, and reserved pumpkin seeds.

• Recipe obtained from www.womansday.com.