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Potato and Kale Enchiladas

April 28, 2011 by epicureanvegan

Potato and Kale Enchiladas -- Epicurean VeganIt’s a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I’d have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I’m so glad I made these—they’re wonderful!

INGREDIENTS:
Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
1/2 lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another 1/2 lb)
4 cloves garlic, minced
1/2 tsp cumin
1/4 C vegetable broth or water
3 Tbs lime juice
1/4 C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn’t notice they had to be toasted until it was time to add them. I didn’t bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

DIRECTIONS:
Preheat oven to 375. Use a 11.5″x7.5″ casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.

Potato and Kale Enchiladas -- Epicurean VeganTo prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.

Potato and Kale Enchiladas -- Epicurean VeganRemove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)

Potato and Kale Enchiladas -- Epicurean VeganTo prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce–just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.

Potato and Kale Enchiladas -- Epicurean VeganTo create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn’t going to happen. Plus, the tortillas I used are perfect for rolling—they’re soft enough already that they won’t crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don’t do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy. Continue until the pan is filled.

After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can’t imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.

Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you’ve warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you’ll have time to reclaim your space! Enjoy!

Potato and Kale Enchiladas
 
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It's a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I'd have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I'm so glad I made these---they're wonderful!
Author: Epicurean Vegan
Ingredients
  • Enchilada Chile Sauce:
  • 2 Tbs grapeseed oil or olive oil
  • 1 onion, diced
  • 3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
  • 2-3 tsp Ancho chili pepper
  • 1-1/2 tsp cumin
  • 1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
  • 1 28-oz can diced tomatoes, roasted preferred
  • 1 tsp sugar
  • 1-1/2 tsp salt
  • Potato and Kale Filling:
  • 1 lb waxy potatoes (Yukon gold or red) I used russet
  • ½ lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another ½ lb)
  • 4 cloves garlic, minced
  • ½ tsp cumin
  • ¼ C vegetable broth or water
  • 3 Tbs lime juice
  • ¼ C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn't notice they had to be toasted until it was time to add them. I didn't bother chopping them, either).
  • 1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
  • 12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style
Directions
  1. Preheat oven to 375. Use a 11.5"x7.5" casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.
  2. To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.
  3. Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)
  4. To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce--just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.
  5. To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn't going to happen. Plus, the tortillas I used are perfect for rolling---they're soft enough already that they won't crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don't do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy.
  6. After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can't imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.Continue until the pan is filled.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you've warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you'll have time to reclaim your space! Enjoy!
3.5.3208

 

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Filed Under: Dinners Tagged With: baked, corn tortillas, Enchiladas, kale, Mexican, potatoes, Veganomicon

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Comments

  1. Ashleigh says

    May 6, 2011 at 11:20 am

    Like yours, my kitchen was trashed. However, these were wonderful! my meat loving hubby loved them too. I will definitely be making these again.

    • Christine Scalfo says

      March 29, 2015 at 5:35 pm

      Would you have any recommendations as far as making this recipe and freezing it for later? Do you think it would be best to cook as directed and then freeze? Or freeze them before cooking?

      • Epicurean Vegan says

        March 29, 2015 at 8:35 pm

        That’s a great question. I rarely ever freeze meals, but in this case, I’d freeze them before topping with sauce, and before cooking. Then, after being in the freezer, it might be wise to let it sit at room temp for a while to thaw, then add the sauce and cheese and cook. Otherwise, the sauce can separate and can also dry out in the freezer. I hope that’s helpful!

        • foodforliving says

          April 10, 2015 at 2:29 pm

          Thanks! I’m cooking this for a client and usually make double servings so they can freeze half for another meal. Your suggestions sound like the best idea. Much appreciated!

  2. epicureanvegan says

    May 11, 2011 at 9:03 am

    I’m glad you liked them! They’re worth the kitchen mess 🙂

  3. Jess Day (@Sunset_Melody) says

    October 26, 2013 at 2:40 am

    New favourite food blog. 😀 You’ve helped me so much with the recipe. At one point I wasn’t sure what to do with the actual recipe. 😀 I hope they turn out as nice as yours look. 😀

  4. Cay says

    April 2, 2014 at 9:16 pm

    Oh my goodness gracious, these are amazing (and a labor of love)! Your recipe notes made it so much easier of a time than I’d have had if I’d have made them straight from the book. I used corn tortillas and it’s easy to get in a groove of warming one while filling another. Thanks!

  5. Jessy V Mills says

    July 20, 2015 at 7:34 pm

    I am making these for the second time as they are a big hit in my household. Although I made them vegetarian for everyone else, Im sure they would be great vegan and tomorrow night Im going to make half of mine vegan and the other half vegetarian. I don’t follow all of the strict measurements or steps that you have nor do I use all of the ingredients listed and I add my own flare to it, but I really do appreciate you posting this and giving the idea for it. I would have never thought to make kale and potato enchiladas 🙂 This time I added lentils to the kale/potato mix and I added a bunch of yellow zucchini as well as eggplant to the sauce mix as well as other veggies and use my immersion blender to make it all meld together.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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