Enchiladas

1. 1 lb gold or red potatoes
2. 1/2 lb kale (washed, trimmed, chopped finely)
3. 3 Tbs olive oil
4. 4 cloves garlic, minced
5. 1/2 tsp ground cumin
6. 1/4 cup vegetable broth (can use water for lower sodium)
7. 3 Tbs lime juice
8. 1/4 cup toasted pumpkins seeds chopped coarsely
9. 1 1/2 tsp salt
10. 12-14 flour or corn tortillas

Filling Directions:

1. Peel and dice the potatoes
2. Boil potatoes until tender (20 minutes).
3. Drain and set aside
4. Cook grapeseed oil and minced garlic in saucepot until garlic slightly browned
5. Add kale and sprinkle with a little salt
6. Cook until kale is wilted (4-6 minutes)
7. To kale/garlic combo add potatoes and all remaining ingredients
8. Mash some of the potatoes with wooden spoon
9. Cook 3-4 minutes until vegetable stock absorbed

Sauce Ingredients:

1. 2 tablespoons vegan butter or extra-virgin olive oil
2. 2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour
3. 1 1/2 tablespoons chili powder
4. 1 teaspoon garlic powder
5. 1 teaspoon cumin
6. 1/2 teaspoon onion powder
7. 1/4 teaspoon cayenne pepper
8. 1 scant cup (8 ounces) tomato paste
9. 1 1/2 cups low-sodium vegetable broth
10. 1/2 teaspoon pink Himalayan sea salt or other fine sea salt

Sauce Instructions:

1. In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.
2. Stir in the flour until a thin paste forms.
3. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
4. Stir in the tomato paste followed by the broth. Whisk until smooth.
5. Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired

Total Assembly Instructions:

1. Heat griddle to make tortilla more pliable (optional)
2. Have pie plate filled with 3/4 cup enchilada sauce
3. Ladle a little bit of enchilada sauce onto bottom of a casserole dish
4. Drop tortilla onto pie plate (soften prior to dropping is optional)
5. Coat both sides of tortilla
6. Run potato filling down the middle and roll up
7. Continue with the rest of the tortillas, tightly packing enchiladas next to each other
8. Pour about a cup of sauce over the top
9. Cover tightly with aluminum foil and bake for 10-15 minutes
10. Allow to cool slightly before serving
11. Top individual servings with any remaining enchilada sauce, warmed slightly