POTATO AND SPINACH ENCHILADAS
Make and share this Potato and Spinach Enchiladas recipe from Food.com.
Provided by peachy_pie
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
- Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
- Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, sprinkle with a little 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 - 4-6 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 vegan guacamole.
Nutrition Facts : Calories 500, Fat 18.5, SaturatedFat 3.6, Cholesterol 2.3, Sodium 1581.4, Carbohydrate 71.8, Fiber 9.4, Sugar 12.9, Protein 13.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #oamc-freezer-make-ahead #inexpensive #egg-free #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains #number-of-servings #4-hours-or-less
You'll also love
Sunail Qureshi
[email protected]These enchiladas are now my go-to recipe for a quick and easy weeknight meal.
Hi JASSI
[email protected]I made these enchiladas for a party, and they were a big hit! Everyone loved them.
Tosin Aluko
[email protected]These enchiladas were delicious! I followed the recipe exactly, and they turned out perfectly.
ranjitkumar Sah
[email protected]I accidentally used too much salt in the filling, and the enchiladas were inedible. I'll be more careful next time.
Talent Faith
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Angelo Sanchez
[email protected]I'm not a vegetarian, but I really enjoyed these potato and spinach enchiladas. They were so flavorful and satisfying.
Rokshana Rupa
[email protected]These enchiladas were a great way to use up leftover potatoes and spinach. I'll definitely be making them again.
IMAD RIOUAK
[email protected]I had some trouble rolling the enchiladas, but they still tasted great. I think I just need more practice.
Sulungeka Pali
[email protected]The enchiladas were a bit too spicy for my taste, but I'm sure that's just because I used a spicy enchilada sauce. Next time, I'll use a milder sauce.
Musharraf Arain
[email protected]I added some chopped bell peppers and onions to the filling, and it gave the enchiladas a nice extra flavor.
Mohin Azam
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce, and it worked perfectly.
Sagar Parajuli
[email protected]I'm not usually a fan of enchiladas, but these potato and spinach enchiladas were amazing! I loved the crispy tortilla shells and the creamy filling.
Aizen Zoldyk
[email protected]These enchiladas were a hit with my family! The combination of potato and spinach was delicious, and the enchilada sauce was the perfect finishing touch.