Everything about these vegan enchiladas is easy. The filling — easy. The sauce — easy. Prep — easy. And eating them? Oh yeah. That’s easy.
I feel like sometimes folks shy away from enchiladas, under the erroneous impression that the dish will take hours to make and the kitchen will be a disaster zone. I’m sure there are many enchilada recipes that are like that. But not these. Ah swear
I made these on a Friday, right after a pancake blog mishap. The kind of mishap where the pancakes taste pretty awesome, but the person flipping them (ahem, me) is total moron. They looked like someone had run over a troll’s face or something. Not pretty. The upside is that I just shoved them in the fridge and didn’t have to worry about making Jason breakfast the following morning.
I was pretty annoyed at the pancake thing, and at the fact that the kitchen was somehow a sty even though I clean as I go, and the whole mess of current events raining down on us.
So I have to admit that I started making these enchiladas, I was in a foul mood. “why am I even making these, I’m just gonna mess em up, whatever whatever.” But I felt soothed as a pierced the steamy jacket of a warm potato. I relaxed as I mixed up the sauce and poured it over the blank rolled tortillas. The house smelt warm and peppery and earthy. I could barely pull myself away to go for my afternoon run.
Jason came home. The cat wrapped herself happily around my stomach. We opened a bottle of wine. We ate.
- 3 medium white potatoes (about 1 1/4 lbs total)
- 4 cups of tightly packed kale
- 1/4 cup unflavored almond milk
- 1 tsp microplane grated garlic
- 1 tsp salt
- 12 white corn tortillas
- a small bit of solid coconut oil, for the pan
- 1 cup of vegetable broth
- 1 cup of canned pumpkin
- 1 8 oz can of adobo sauce (chipotle sauce)
- 2 tsp salt
- 1/2 tsp microplane grated garlic
- 1 jalapeno pepper, chopped up
- optional: cashew cream and extra jalapenos, for serving
- Wrap the potatoes in wet paper towels. Pile them in the microwave and nuke them 8-10 minutes, until tender when pierced with a fork.
- Scoop out the potato flesh and puree it with the kale, garlic, milk,and salt.
- Preheat the oven to 425.
- Soften the tortillas in the microwave, just a little, so they'll be easier to roll.
- Spread the filling on the tortillas
- Rub and 8 x 8 pan with coconut oil.
- Roll up the tortillas and place them in the pan. You'll probably have to lay them down in different directions to get them all to fit. You can even cut them if need be.
- Stir together the vegetable broth, the pumpkin, the adobo sauce, the salt, and the garlic till smooth. Add the chopped jalapeno.
- Pour the sauce over the tortillas.
- Bake at 425 for 18-20 minutes, until it's all nice and hot.
- Serve with a big dollop of cashew cream.