Potato, Kale Enchiladas

This recipe I adapted from the cookbook Veganomicon.  This is an excellent recipe for enchiladas and you won’t even miss the cheese. The creamy potatoes with the lime and garlic is a terrific combination.


3 large baking potatoes
½ bunch of kale, cut in thin strips
½ lime, juiced
3 cloves garlic
½ t. cumin
1 t. salt
1 packet enchilada sauce (use your favorite brand)
1 can tomato paste
3 cans water
1 T. dried onions
12 corn tortillas


Peel potatoes and dice in small cubes then place in a medium saucepan, add enough water to make sure all the potatoes are covered.  Bring to water to boil and cook for about 15 minutes until potatoes are soft.

In a large skillet, place rinsed kale in the pan and cover and cook for about 3 minutes. 

Add drained potatoes in with the kale and mix well.  Slightly mash 2/3 of the potatoes. Next add the lime juice, cumin, garlic and salt.  Mix well, taste and adjust seasonings.

In a small sauce pan mix tomato paste, water and dried onions.  

In a large glass baking dish 9 X 13”, spray with cooking spray then wipe excess out of the dish.  Spoon about 2 T. of sauce to cover pan.

On a large dinner plate put stacked tortillas in center of plate.  Ladle a couple tablespoons of sauce on top of tortilla.  Using a small spatula, cover the entire tortilla with the sauce.  Flip tortilla over and repeat process.  Spoon about ¼ cup of the potatoes and kale on one end of tortilla and roll up.  Place enchiladas in baking dish.  Repeat process until all tortillas are filled.  Cover the baking dish with foil.

Bake at 325 degrees for 30 minutes.  Remove foil and return to oven.  Bake another 10 to 15 minutes to crisp up the enchiladas.  Server with lettuce, tomatoes and remaining heated enchilada sauce.