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    You are in: Home / Recipes / Potato and Spinach Enchiladas Recipe
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    Potato and Spinach Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    peachy_pie's Note:

    A delicious vegan recipe adapted from Veganomicon, the best vegan cookbook around!

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    Units: US | Metric


    1. 1
      Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
    2. 2
      Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
    3. 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. 4
      Partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
    5. 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. 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. 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. 8
      Top individual servings with extra sauce. Serve with a green salad and some vegan guacamole.

    Ratings & Reviews:

    • on September 30, 2011


      YUM! I don't give 5 stars very often but I really like this. And I am an omnivore! I often get kale and that is what I used for this. It took about 1.5 bunches to get 500g of kale... hubby felt it was too much so I may just use 1 bunch next time. Other changes: only 2 Tbs of oil but did have to add some water in step 5 to keep it from sticking. Omitted the cumin from the kale mixture, I felt it tasted good without it. Ahh... now I see the water in the ingredients. Both the water and the cumin are missing from the Directions. I did not have any pasta sauce but had a large can of tomato sauce. I increased the spices until it tasted good and I think I will continue to do it that way. For the tortillas I used some chapati that I get from Costco, they are raw and I cooked them on a cast iron skillet before putting in the filling. They are a little smaller so it would have taken 7 to use the filling but I only had 6. Put the leftover filling on top of everything.

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    Nutritional Facts for Potato and Spinach Enchiladas

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 500.0
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 3.6 g
    Cholesterol 2.3 mg
    Sodium 1581.3 mg
    Total Carbohydrate 71.7 g
    Dietary Fiber 9.4 g
    Sugars 12.9 g
    Protein 13.8 g

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