The filling in these enchiladas is SOOO tasty that I often make it as a side dish or the main course with crispy seitan or tofu on top!
But definitely make the enchilada recipe first to get the whole vegan delicious experience. * Gluten Free variation below
Preheat oven to 375 degrees
Potato and Kale Filling:
1 pound potatoes
1/2 pound (or one bunch) kale, trimmed and chopped finely
3 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp cumin
1/4 cup vegetable broth or water
3 Tbsp lime juice
1/4 cup toasted pepitas ( aka pumpkins seeds)
salt to taste
10-12 tortillas * Gluten Free tortillas can be found in Trader Joes and Whole Foods
Enchilada Chile Sauce:
2 Tbsp olive oil
1 onion, diced
3 green chiles, seeded, and chopped
2-3 tsp ancho chile powder
1 1/2 tsp cumin
1 tsp marjoram or Mexican oregano
1 28oz can diced tomatoes (roasted preferred)
1 tsp sugar
1-2 tsp salt
Prepare the enchilada sauce:
Saute the onion in oil for 4-7 minutes until soft. Add the remaining ingredients and simmer for 15 minutes. When cool, puree with an immersion blender or in a large blender until smooth.
For the filling:
Dice potatoes and boil until soft. Drain and set aside.
Heat the olive oil and garlic until it begins to brown. Add the kale, sprinkle with salt and stir well. Lower heat and cover until kale is wilted.
Mix in the potatoes, vegetable stock, lime juice, pepitas, cumin and salt. Stir well and mash up the potatoes a bit as you stir.
Prepare the enchiladas:
Ladle a bit of the enchilada sauce into the bottom of a casserole or 13×9 pan.
Add the potato filling to one tortilla at a time and roll up and place them all side by side in the casserole pan.
Pour about 1 cup of sauce over the whole pan and cover with foil and bake for 25 minutes. Remove foil and bake for 10-15 more minutes until edges begin to brown.
Serve with the extra sauce and enjoy!
recipe from Veganomicon (a must have vegan cookbook)