Potato and Spinach Enchiladas

READY IN: 1hr 10mins
Recipe by peachy_pie

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

Top Review by Chef Tweaker

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.

Ingredients Nutrition


  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.

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