Potato & Kale Enchiladas with Roasted Chile Sauce

This is one of my favourite vegan meals. The photos aren’t pretty and it probably doesn’t look very appetising with my amateur photos but believe me when I tell you it is delicious! It was the first recipe we tried from Veganomicon and it is one of the reasons why we fell in love with this cookbook. No vegan kitchen is complete without this book!!


Potato and Kale Enchiladas with Roasted Chile Sauce
(Veganomicon)
Serves 4 – 6

Ingredients

Enchilada Chile Sauce:

2 tablespoons grapeseed or olive oil
1 onion, diced (as with all our cooking we substituted the onion for leek)
3 large green chiles, roasted, peeled, seeded and chopped coarsely
2 – 3 teaspoons chile powder (we made our own by grinding up Ancho chillies and Chipotle chillies)
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or mexican oregano
1 can diced tomatoes with juice
1 teaspoon sugar
1 1/2 – 2 teaspoons salt

Potato and Kale Filling:

1 pound waxy potatoes
1/2 pound kale washed, trimmed and chopped finely (NB: we used savoy cabbage because we couldn’t find kale)
3 tablespoons grapeseed or olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup toasted pepitas
1/2 teaspoon salt
12 – 14 corn tortillas

Method:

Preheat the oven to 375F and have ready a shallow casserole dish (we usually need two for this recipe).


Prepare the enchilada sauce first: In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer and remove from the heat. Puree with a blender until the mixture is smooth and even

Prepare the filling: Peel and dice the potatoes, then boil them until tender. Drain and set aside. Cook the oil and minced garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinke with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic.

Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook for another 3 – 4 minutes.


Ladle a small amount of the enchilada sauce into the bottom of the casserole dish. Heat a corn tortilla (30 seconds in a fry pan) dip the tortilla in the enchilada sauce so that it is covered in the sauce.

Place the soaked tortilla on a plate and place some potato mixture inside. Roll it up and put it in the casserole dish. Repeat with each of the enchiladas until you have lined them all up in the dish. Cover with enchilada sauce (saving some for topping) and cover with foil, place the casserole dish in the oven and bake for 25 minutes. Remove the foil and bake for a further 10 minutes. Top individual servings with the remainder of the enchilada sauce once cooked.

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