Double Kale Vegan Enchiladas

I’m pulling a switch-a-roo with this enchilada recipe, as most of the protein is in the sauce instead of the filling. I wanted to make green enchiladas, but find tomatillo sauce to be really bland and too heavy in cilantro (see my post on cilantro). I thought about avocado, but then I’d have to wait for them to ripen. I’ll often throw in spinach to a sauce or pesto to bulk it up with more nutrients and fabulous color, but this time I opted for kale—the super food of all super foods.

The sauce is a tofu base (+kale), hence the protein on the outside. There is more kale in the filling to bring it full circle. The tofu gives it the creaminess of a cheese sauce, kale keeps it tasting fresh, and potato filling the heartiness of a dinnertime classic. It would also be tasty to swap sweet potatoes for the russets or white beans for the tofu (for a soy-free version).

Double Kale Enchiladas (serves 4)

1/2 bunch of kale, divided
1 block tofu, drained (or 3 cups of cooked white kidney beans)
1/2 cup vegetable broth
1/4 cup nutritional yeast 
2 tbsp apple cider vinegar 
2 tbsp fresh cilantro
salt and pepper to taste
8 corn tortillas
2 russet potatoes, cubed
the other 1/2 the bunch of kale
1/2 cup sweet corn
1 small onion, chopped
1 green pepper, chopped
4 cloves garlic, dived
1 tsp marjoram
1 tsp cumin
1/2 tsp coriander 
1/2 tsp red chili flakes
1/4 tsp cayenne (opt)
2 tbsp oil
1/4 cup black olives

In a large frying pan over medium heat, cook the onion and garlic in the oil for about 2 minutes. Add the potatoes and herbs and cover. Cook, stirring occasionally so it doesn’t stick and burn, for about 10 minutes—until the potatoes are still firm, but cooked through.

Add the corn, pepper, and kale. Turn the heat down slightly and re-cover. The rest of will cook by the contained heat. You want everything undercooked a little, as it will finish in the oven.

In a small pan, steam the second half of the kale for 3 minutes with a few tablespoons of water. Should be bright green. Drain off the kale and blend all the sauce ingredients on high, until completely smooth. Pour 1/3 of sauce into the bottom of a large casserole dish. Preheat the oven to 375°F.

Heat the tortillas briefly on a warmer, small pan, or direct heat to soften them slightly. Fill and roll each tortilla with the potato mixture and place in the casserole dish.

After packing all the filled tortillas into the dish, pour the rest of the sauce on top. Tap the dish against the counter, gently, a few times to settle the sauce. Sprinkle with black olives.

Bake for about 20 minutes or until the top looks cooked and the sauce is clearly bubbling. Serve hot!




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