POTATO AND SPINACH ENCHILADAS

Potato and Spinach Enchiladas image

Make and share this Potato and Spinach Enchiladas recipe from Food.com.

Provided by peachy_pie

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

500 g waxy potatoes
500 g spinach or 500 g kale, trimmed and finely chopped
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup water
3 tablespoons lime juice
1/4 cup toasted pumpkin seeds, chopped, plus extra for garnish
1 1/2 teaspoons salt (to taste)
6 jumbo tortillas, warmed in the microwave
700 g pasta sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon marjoram or 1 teaspoon oregano

Steps:

Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic.
Partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
Mix in the potatoes, stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Taste and season.
Ladle some of the tomato sauce into the bottom of a casserole dish and spread it around. Take a warmed tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish. Pour about a cup of sauce over the top when finished all the tortillas. Sprinkle with pumpkin seeds.
Cover tightly with foil and bake at 375°F for 25 minutes, Remove foil and bake for another 10 minutes, until edges of tortillas look a little browned.
Top individual servings with extra sauce. Serve with a green salad and some vegan guacamole.

Nutrition Facts : Calories 500, Fat 18.5, SaturatedFat 3.6, Cholesterol 2.3, Sodium 1581.4, Carbohydrate 71.8, Fiber 9.4, Sugar 12.9, Protein 13.8

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