Kale and Potato Enchiladas

I'm 93% sure that this is my favorite vegan recipe that I've made so far.  These enchiladas are sooo good.  The name sounds a little strange.  Potatoes and kale wrapped up in an enchilada?  It works, I promise.  
Potatoes and kale cooked together with spices and garlic, wrapped in a tortilla, covered with enchilada sauce, (vegan) cheese, tomatoes, and green onions.

I took these leftovers to work the next day, and everyone who saw me eating said, "Oooh what is that, it looks delicious!" and then they were all surprised and intrigued when I said it was filled with potatoes and kale.  Do yourself, your family and your lunch over-seers a favor, and make these as soon as possible! : )

Potato & Kale Enchiladas
Adapted from Veganomicon

1 lb potatoes (I used yukon), peeled and diced
1/2 lb kale 
3 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp cumin
1/4 cup veggie broth (or water)
3 Tbsp lime juice
1 1/2 tsp salt, or to taste
8 tortillas
cheese of your choice
1 cup diced tomatoes
1 can of enchilada sauce (I used green, cause it's what I had)
1-2 green onions, green and white parts, sliced

Boil potatoes until soft, about 20 minutes.  drain and set aside.  In a medium pot, sauté the garlic in the oil over med-lo heat, until lightly browned.  Add in the kale, sprinkle with a dash of salt, and raise heat to medium.  Stir constantly, covering the kale in oil and garlic.  Partially cover the pot, and steam the kale until it has wilted, about 5 mins.  Remove the lid, add the potatoes, veggie broth, lime juice, and salt to the kale sauté.  Use a large spoon to slightly mash the potatoes.  Continue cooking until the broth is absorbed.  Add more salt/cumin/lime juice to taste.

Set out tortillas and fill with potato/kale filling.  Roll up tortilla and place in a lightly greased baking dish, seam-side down.  After all tortillas are filled and placed in dish, pour the enchilada sauce over the top of the tortillas.  Tope with diced tomatoes, cheese and green onions.  Cover dish with aluminum foil, and bake at 375 for 25 mins.  Remove the foil and bake for another 10-15 mins, until edges of tortillas are crisp/lightly browned and cheese is melted.  

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