I've written before about this book, which has some scrumptious recipes in it (I just steer clear of all the white flour and sugar used in the baking recipes).
Tonight I was contemplating some yukon gold potatoes and a bunch of kale that I purchased earlier in the week. My first thought was colcannon, but I remembered that Scott doesn't think of this as a "main" dish. He always feels something is lacking. Persoannly I love this comfort food and could sit down with a whole pan and a big spoon once a month!
So, keeping his preferences in mind, I browsed Veganomicon and came across Kale & Potato Enchiladas. I just happened to have all the filling ingredients and a brand new bag of sprouted corn tortillas, so away I went. Silas was happily playing in the bathtub next to our kitchen, which left me free to wash, chop and cook with relatively full attention.
I skipped the homemade enchilada sauce, instead going with a very tasty jar of Kroger brand chipotle enchilada sauce leftover from the tamale party. The recipe forgets to have you add the cumin when cooking the filling, but I caught it so that's no biggy. The combination of Mexican spices with these veggies is a bit unsettling at first, but grew on me after just a couple of bites. The addition of toasted pepitas gives the enchiladas a slightly denser texture than veggies alone, plus a little protein hit. I didn't even miss the cheese!
I frequently make sweet potato & spinach enchiladas, and I actually love a tad of sweetness to offset the peppery sauce & spices. I may try sweet potatoes and chard next time....Anyway, I'm proud of myself for using what I had on hand and we'll have several good meals out of this experiment. Next time I'll put it in two pans and freeze one for use on a later date. The pan I used measures about 6 x 10 inches.
NOTE:
I made an enchilada pie instead of rolled enchiladas, I just spread a thin layer of sauce in the bottom of the dish, trim the tortillas so they have a straight edge and overlap them slightly to cover. I then add a little more sauce, a layer of filling, more sauce, tortillas, sauce, filling, sauce, tortillas, and finally finish with sauce to cover. We like pie because it doesn't break apart when serving. And, since we always have tons of leftovers (there are only two enchilada eaters in the house), it is much nicer cleaner to serve on the second or third day. Save some sauce to add with each serving! (That cheesy looking stuff on top is actually green enchilada sauce. I ran out of chipotle, so I will be using green on the leftovers, too!)
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