Potato & Kale Enchiladas-I'm Impressed

I recently bought the cookbook Veganomicon after flipping through it and seeing some pretty tasty looking recipes. This is the first recipe I made from this book, and I have to say, they were flippin' delicious. I could eat them everyday. Filling and satisfying and pretty fun to make. They will go on the regulars list. I tweaked the recipe slightly and have provided a couple of short cuts. They were fabulous reheated as well.

Potato & Kale Enchiladas with Roasted Chile Sauce (serves 4-6)

Enchilada Chile Sauce:

2 tablespoons olive oil
1 onion, diced
3 large green chilis, roasted, peeled, seeded and chopped coarsely
2 – 3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano
1 can diced tomatoes with juice
1 teaspoon sugar
1 1/2 – 2 teaspoons salt
*Shortcut: Rick Bayless to the rescue! Frontera makes a vegan enchilada sauce that is very tasty. Skip making the sauce and use that as a time saver.
Potato and Kale Filling:
1 pound waxy potatoes (I used red skinned potatoes and did not peel them)
1/2 pound kale washed, trimmed and chopped finely
1 can black beans, drained and rinsed
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup toasted pepitas
1/2 teaspoon salt
12 – 14 corn tortillas

Preheat the oven to 375F and have ready a shallow casserole dish. Prepare the enchilada sauce first: In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer and remove from the heat. Puree with a blender until the mixture is smooth and even. Prepare the filling: Peel (I didn't) and dice the potatoes, then boil them until tender. Drain and set aside. Cook the oil and minced garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinkle with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic. Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. Remove the lid and mix in the potatoes, beans, vegetable stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook for another 3 – 4 minutes or until liquid is absorbed. Ladle a small amount of the enchilada sauce into the bottom of the casserole dish. Heat the stack of corn tortillas, wrapped in a wet paper towel for 20 seconds in the microwave. Dip the tortilla in the enchilada sauce so that it is covered in the sauce.Place the soaked tortilla on a plate and place some potato mixture inside. Roll it up and put it in the casserole dish. Repeat with each of the enchiladas until you have lined them all up in the dish. Cover with enchilada sauce (saving some for topping) and cover with foil, place the casserole dish in the oven and bake for 25 minutes. Remove the foil and bake for a further 10 minutes. Top individual servings with the remainder of the enchilada sauce once cooked.
We also served with shredded lettuce, chopped tomato, and mashed avocado.

Not the prettiest thing to photograph...but you get the point.