So really quick, remember that psychology assignment I was talking about in my last post? Well he pointed my response out and said it has been a while since he has seen an educated response from an animal activist :) WOO HOO!! I got an A!
Okay, now this is another recipe that looks WAAYYY harder than what it actually is.. I call this Sarah's meal becuase I have a friend who is trying out the dark side due to medical problems she is having and has to watch her sodium content in her food.
Sarah, I will have you know I researched a little about sodium contents in food and found that a low sodium diet should contain 400-1000 mg of sodium in a day, and the potatoes in this meal, which is the largest part, only contains 2-6mg!
This is also a fun recipe becuase you can add spinach, peppers, whatever your little vegan heart desires!
Ingredients for Enchilada Chile Sauce:
- 2 tablespoons grapeseed or olive oil
- 1 onion, cut into small dice
- 4-ounce can of green roasted chiles (found in world foods isle)
- 2-3 teaspoons chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon marjoram
- 1-28oz can diced tomoatoes with juice
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
** Don't get too caught up on how small your dicing those onions, all this is going into a blender anyways.**
Ingredients for Potato and Kale Filling:
- 1 pound yukon gold potatoes
- 1/2 pound kale, washed, trimmed, and chopped finely
- 3 tablespoons grapeseed or olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable broth (Sarah I recommend using water for you my love)
- 3 tablespoons lime juice
- salt to taste.. less is best.. I used about 1 teaspoon
- 12-14 corn tortillas
PREHEAT the oven to 375F and have ready a pie dish..
~~Prepare the enchilada sauce first:
In a large sauce pan over medium heat, saute the onions in oil for about 5 minutes, basically until they are soft. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, puree in a regular ol' blender until the mixture is smooth and even.
~~Prepare the filling:
Peel and dice potatoes, then boil them until tender.. this takes about 15-20 minutes. Drain and set aside. Cook the grapeseed/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 your salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Kale shrinks right down just like spinach. Partially cover the pot to steam the kale until it has wilted.. this happens quickly.. usually around 5 minutes.
Remove the lid and mix in the potatoes, vegetable stock (water), lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes.. I like mine a little chunky just like my babies :) Cook another 3-4 minutes, until the stock or water has absorbed. Add more lime juice or salt to taste.
~~Create the magic! If you have kids, this is a lot of fun and messy they will love it!!
Have ready a pie plate filled with about 3/4 cup of enchilada sauce, a casserole dish (atleast 11 x 7), a stack of corn tortillas, a lightly greased, heated pan (for softening the tortillas), 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 about 30 seconds and flip it over for a few more seconds..until it is soft and pliable. (this is where the kiddos come in) 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! P.s. I double up on the tortillas becuase they tend to tear easily...so soften up two at a time and dip them in the pie plate individually then continue with the next step..
NOW, place the tortilla in the casserole dish and layer it with another heated, sauce-covered tortilla. Run the potato filling down the middle and roll it up! Continue with the rest of the tortillas, and tightly pack them suckers next to each other.
Pour about a cup of sauce over the top (saving some for later!), cover tightly with aluminum foil, and bake for about 25 minutes. Remove the foil and bake for another 10 minutes, until the edges of the tortillas poking out are slightly brown. Allow to cool slightly before serving! Enjoy!!
I served this with some boxed mexican rice and refried beans becuase those are my favorites.. go crazy!
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