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Sweet Potato and Kale Enchiladas

Posted By Chris On December 22, 2008 @ 8:51 pm In Main Dishes,Mexican,Veganomicon | 2 Comments


This was another of those “let’s look for a recipe that uses the veggies in the CSA box” nights that turned out really well. The original, in Veganomicon: The Ultimate Vegan Cookbook called for red or yukon gold potatoes, but we had sweet potatoes on hand and I thought they made a nice contrast to the spicy homemade enchilada sauce.

Sweet Potato and Kale Enchiladas
2 tbsp olive oil
1 onion, diced
3 hatch chilies, roasted, peeled, seeded and chopped coarsely
2 1/2 tsp ancho chile powder
1 1/2 tsp ground cumin
1 tsp Mexican oregano
1 28 oz can diced tomatoes with juice
1 tsp sugar
2 tsp salt

1 lb sweet potatoes
1 bunch kale, washed, trimmed, and chopped finely
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp ground cumin
1/4 cup vegetable stock or water
3 tbsp lime juice
1 1/2 tsp salt

12–14 corn tortillas

Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.
Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.
Prepare the enchilada sauce : In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion blender until the mixture is smooth and even.
Prepare the filling: Cook the olive oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.
Remove the lid and mix in the potatoes, vegetable stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.
Ready a plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a heated cast-iron pan, and the potato and kale filling.
Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated pan for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
Now, place the tortilla in the casserole dish, place some of the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.

Makes 12-14 enchiladas


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