Potato and Spinach Enchiladas Recipe
High Fiber, High Protein, Dairy-Free, Vegetarian
Ingredients
- 500 g waxy potatoes
- 500 g spinach or kale, trimmed and finely chopped
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 cup water
- 3 tablespoons lime juice
- 1/4 cup toasted pumpkin seeds, chopped, plus extra for garnish
- 6 jumbo tortillas, warmed
- 700 g pasta sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon marjoram or oregano
Directions
Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
Peel and dice the potatoes (or leave some skin on for extra fiber) and boil them until tender - about 20 minutes. Drain and set aside.
Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, 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 - 4-6 minutes.
Mix in the potatoes, stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Taste and season.
Ladle some of the tomato sauce into the bottom of a casserole dish and spread it around. Take a warmed tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish. Pour about a cup of sauce over the top when finished all the tortillas. Sprinkle with pumpkin seeds.
Cover tightly with foil and bake at 375°F for 25 minutes, Remove foil and bake for another 10 minutes, until edges of tortillas look a little browned.
Top individual servings with extra sauce. Serve with a green salad and some guacamole.
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