eat your greens: potato and chard enchiladas

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enchiladas are sort of my thing. i mean, i love making them, and i make them once a week, and i have for as long as i can remember. it’s been an interesting evolution since becoming vegan, i’ve gotten much more adventurous with my enchiladas. while i love a good red enchilada sauce, the new mexican in my heart yearns for verde sauce. making enchiladas with greens came about when i found myself with a bunch of chard, and a couple of potatoes in my fridge. simple as that. topped with verde sauce they are insanely delicious.

ingredients:

  1. for the verde sauce: 1 pound tomatillos
  2. 1 small jalapano, chopped
  3. 1/3 cup white onion, chopped
  4. juice of 1 lime
  5. 4 cloves garlic, chopped
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon cumin
  8. pinch of pepper
  9. for the enchiladas: 2 russet potatoes, cut into 1/2 inch cubes
  10. 1/2 bunch swiss chard, chopped
  11. 1 small red onion, chopped
  12. 2 teaspoons cumin seeds
  13. salt to taste
  14. 1/4 teaspoon smoky paprika
  15. 2 tablespoons olive oil
  16. 12 corn tortillas
  17. 1/4 cup cilantro, chopped

directions:

  1. make the verde sauce: husk the tomatillos and add them to a pot with 1/2 cup water
  2. cook over medium heat until soft enough for a fork to puncture, about 15 minutes
  3. transfer tomatillos to a food processor or blender, puree
  4. transfer tomatillo puree in a saucepan and add the jalapeno, onion, garlic, salt, cumin & pepper and simmer, about 15 minutes
  5. make the enchiladas: pre-heat oven to 400 degrees
  6. add the cut potatoes to a pot of water and bring to a boil, cook until just tender with a fork, about 7 minutes
  7. in a saucepan heat 1 tablespoon olive oil & add in the chopped chard, onion, paprika, cumin seed and salt and cook until chard is just tender and mixture is fragrant, about 5 minutes. add in the potatoes to the mixture and stir to combine, then cook another 2 minutes
  8. in another pan heat another tablespoon of olive oil and add in the tortillas, heating briefly on each side until soft and pliable
  9. pour about 1/2 cup of the verde sauce on the bottom of an 11×13 roasting pan
  10. fill each tortilla with a few spoonfulls of the potato chard mixture and roll them up
  11. top with the remaining verde sauce and cover pan with aluminum foil
  12. cook in 400 degree oven until you hear sauce bubbling, about 15 minutes
  13. top with cilantro and serve

the end.

 

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