Ingredients and Directions:
Filling Ingredients:
- 1 lb gold or red potatoes
- 1/2 lb kale (washed, trimmed, chopped finely)
- 3 Tbs olive oil
- 4 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 cup vegetable broth (can use water for lower sodium)
- 3 Tbs lime juice
- 1/4 cup toasted pumpkins seeds chopped coarsely
- 1 1/2 tsp salt
- 12-14 flour or corn tortillas
Filling Directions:
- Peel and dice the potatoes
- Boil potatoes until tender (20 minutes).
- Drain and set aside
- Cook grapeseed oil and minced garlic in saucepot until garlic slightly browned
- Add kale and sprinkle with a little salt
- Cook until kale is wilted (4-6 minutes)
- To kale/garlic combo add potatoes and all remaining ingredients
- Mash some of the potatoes with wooden spoon
- Cook 3-4 minutes until vegetable stock absorbed
Sauce Ingredients:
- 2 tablespoons vegan butter or extra-virgin olive oil
- 2 tablespoons gluten-free all-purpose flour, all-purpose flour, or white spelt flour
- 1 1/2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 scant cup (8 ounces) tomato paste
- 1 1/2 cups low-sodium vegetable broth
- 1/2 teaspoon pink Himalayan sea salt or other fine sea salt
Sauce Instructions:
- In a medium pot, melt the vegan butter over medium heat or simply add the oil and increase heat to medium.
- Stir in the flour until a thin paste forms.
- 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.
- Stir in the tomato paste followed by the broth. Whisk until smooth.
- 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:
- Heat griddle to make tortilla more pliable (optional)
- Have pie plate filled with 3/4 cup enchilada sauce
- Ladle a little bit of enchilada sauce onto bottom of a casserole dish
- Drop tortilla onto pie plate (soften prior to dropping is optional)
- Coat both sides of tortilla
- Run potato filling down the middle and roll up
- Continue with the rest of the tortillas, tightly packing enchiladas next to each other
- Pour about a cup of sauce over the top
- Cover tightly with aluminum foil and bake for 10-15 minutes
- Allow to cool slightly before serving
- Top individual servings with any remaining enchilada sauce, warmed slightly
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