Potato & Kale Enchiladas with Roasted Chile Sauce


My brother really outdid himself this year with my birthday present.  We generally stick to books or movies between him and I, but I definetely didn’t see the unbelieveable vegan cookbook “Veganomicon” coming this past weekend when we went out to celebrate my birthday.  I had recently skimmed through the massive book at Arikka’s and was pleasantly surprised when TJ presented it to me as my own.  It’s only downside is that there aren’t many pictures, but one of the few it did have was of these potato enchiladas.


6 whole wheat tortillas

7 cups red kale, destemmed and torn into pieces

1 1/2 lbs Yukon gold potatoes (about 10 potatoes, or 4 cups peeled and cubed)

1/4 cup cup vegetable broth

1/4 cup pumpkin seeds

3 tbsp lime juice

4 cloves garlic, minced

3 tbsp olive oil

1 tsp sea salt

1/4 tsp white pepper


4 tomatoes, sliced

1 cup onion, chopped

2 serrano chiles, chopped

1 cayenne pepper, chopped

2 tbsp olive oil

1 tsp dried marjoram

1 tsp sea salt

1/4 tsp black pepper

  • To prepare the sauce, in a frying pan heat 2 tbsp oil with the cayenne pepper over medium heat for 1 minute
  • Add onions and cook for about 7 minutes or until translucent
  • Add tomatoes, chiles, marjoram, salt and pepper and bring to a boil, stirring frequently
  • Once it hits a boil, quickly remove it from heat and set aside
  • To prepare the filling preheat oven to 375 degrees
  • Bring a pot of water to a boil and add potatoes
  • Cook for about 10 minutes
  • Then, cook 3 tbsp oil and garlic over another frying pan over medium low heat for about 3 minutes (don’t let the garlic brown)
  • Add the kale, salt and pepper and raise the heat to medium
  • Cover partially and let cook for about 5 minutes,m so the kale wilts
  • Then, add potatoes, vegetable broth, lime juice and pumpkin seeds
  • Cook for about 3 more minutes, trying to mash the potatoes while you cook them
  • Layer a 13 X 9 casserole dish with about 1/3 of the roasted chile sauce on the bottom
  • Hold a tortilla in half and lay onto the dish and scoop about 2 tbsp of potato mix into the tortilla
  • Fold over the top and repeat 5 more times until dish is full
  • Pour the rest of the chile sauce on top
  • Cover and bake at 375 degrees for 20 minutes
  • After 20 minutes, remove cover and bake for 10 more minutes

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