Potato Kale Enchiladas

These yummy enchiladas came from "Veganomicon," (slightly modified here to make it easier) and took about 25 minutes to prep and 35 minutes to bake. They aren't too spicy, and the filling has a great lime flavor. The recipe below serves 4-6 - I halved it and had 3 meals out of it for myself.

Chile Sauce:

2 Tbs olive oil

1 diced onion

1 4-oz can diced green chiles

2.5 tsp chile powder

1.5 tsp ground cumin

1 tsp dried marjoram

1 (28oz) can diced tomatoes with juice

1 tsp sugar

1 tsp salt

Potato Kale Filling:

1 lb. Yukon gold potatoes, diced

1/2 lb. kale - washed, trimmed off stems, and finely chopped

3 Tbs olive oil

4 cloves minced garlic (I used the pre-minced from a jar and it was fine)

1/2 tsp ground cumin

1/4 cup veggie broth or water

juice of 3 limes

1/4 cup toasted pumpkin seeds, chopped coarsely

salt to taste (I used about 1/2 tsp)

12-14 small tortillas

1. Boil the diced potatoes until tender (about 20 min). Drain and set aside.

2. Saute onions in oil 4-7 minutes (until softened). Add the remaining chile sauce ingredients, bring to a simmer, and remove from heat. In a blender or food processor, blend until smooth and even.

3. Cook oil and garlic in a saucepan over medium-low heat until sizzling. Add kale, sprinkle with a little salt, and raise heat to medium, stirring constantly to cover kale with oil and garlic. Cook partially covered until kale has wilted - about 5 min.

4. Remove lid and mix in potatoes and the rest of the filling ingredients. Use a wooden spoon to mash some of the potatoes. COok another 3-4 minutes, until stock is absorbed.

5. Preheat oven to 375. Lay out a layer of sauce in a large casserole dish. Fill tortillas with filling and a little sauce, roll, and place in dish (close to each other). Cover with more sauce.

6. Cover tightly with foil and bake 25 min. Remove foil and bake 10-15 min more. Top enchiladas with any remaining sauce before serving.