Potato And Spinach Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
• 2 peel and dice the potatoes and boil them until tenders - about 20 minutes. drain and set aside.
• 3 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.
• 4 partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
• 5 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.
• 6 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.
• 7 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.
• 8 top individual servings with extra sauce. serve with a green salad and some vegan guacamole.