This is a fantastic potato kale enchilada recipe courtesy of my friend. Makes 6 10″ enchiladas.
1 medium onion sliced
1 jalapeño, green chilies or chili bird pepper
2 t chili powder
1.5 t cumin
1 t oregano
1 540ml can tomatoes
1 t sugar or preferred sweetener
4 cloves garlic
salt to taste
fresh lime juice
–Sauté onion, add peppers (per preference and desired heat), spices, garlic and tomatoes. Simmer sauce for few minutes and puree with emersion blender. Let simmer on low while preparing filling. Squeeze lime juice over cooked enchiladas.
5-6 small/medium organic potatoes
1 bunch finely chopped organic kale
1/4 c pumpkin seeds
salt to taste
–Peel and boil about potatoes, drain and coarsely mash with a little bit water or alternative milk. Add kale, pumpkin seeds and salt to taste.
Generously coat 9×12 glass casserole dish with sauce. On a plate coat both sides of tortillas with sauce. Put about 1 cup of filling in tortilla and wrap like a burrito. Transfer to casserole dish and repeat placing enchiladas close together. Pour remaining sauce on top, cover with foil, bake 25 min, remove foil and bake another 15. Garnish with more pumpkin seeds and serve with hot sauce.
I didn’t have enough potatoes but had an acorn squash on hand which added some nice flavor to the potato and kale. Cut squash in half length-wise, scoop out seeds, coat with grapeseed oil and bake face down for 20 minutes at 400 degrees. Scoop out cooked squash and add to fillings listed above.