Spicy Vegetarian Enchiladas

This recipe is inspired by one from Veganomicon


For the sauce, you’ll need:

28 oz. can diced or whole tomatoes, with juice

Tasteless oil to coat a pan

1 onion, diced

3 chiles of choice – I used Thai chiles 

2.5 teaspoons chile powder

1.5 teaspoons ground cumin

1 teaspoon marjoram

1 teaspoon agave

Salt and pepper to taste


For the filling, you’ll need:

~1 pound potatoes, approximately 2 baking potatoes

3/4 pound kale, washed and chopped, stems separated from leaves

4 cloves garlic, minced

1/2 teaspoon cumin

1/4 cup water

juice of 1/2 lemon 

Salt and pepper to taste



6 burrito-sized tortillas (more if you have an enormous casserole dish)

1 small block cheese of choice, chopped. I used colby jack.



1 casserole dish, at least 11.5″ x 7.5″ according to Veganomicon. 

Immersion blender is helpful if you have one, but not necessary. 


Preheat the oven to 375°F.

Cut the hot peppers in halves and seed them. Be really careful with this step and DO NOT under any circumstances touch your eyes or other sensitive areas. Wash your hands when you are done. 

Place the hot peppers on a baking sheet covered in tin foil and bake at 450°F until they are browned (about 10 mins) like this: 


When they are done, chop up and set aside. 


While the peppers are roasting, chop the potatoes in big pieces (no need to peel)Image


and place in boiling water. Boil them for roughly 20 minutes, or until they are soft to touch with a fork. When they are done, strain and set aside. 


While the potatoes are boiling and peppers are roasting, you can start on the sauce. Coat the bottom of a large saucepan with a flavorless oil and start frying the onions on medium-high heat. 


Stir occasionally. They are done when they look like this (15-20 mins): 



When your onions are done, add the rest of the sauce ingredients (including the hot peppers from earlier). Bring it to a simmer, simmer for about 2 minutes, then turn off the heat. If you have an immersion blender, put it right into the pan and puree until the mixture is smooth. If you have a regular blender, blend with that. If you have no blender, that’s fine too. 


Once the sauce is done, you can start on the potato-kale filling. In a large soup pot, sautee the garlic and kale stems on medium heat until the garlic is slightly browned. Add the kale leaves and stir everything around. Add 1/4 cup water to the bottom of the pot and cover for about 5 minutes, until the kale has shrunk. Mix in the potatoes and the rest of the filling ingredients. Mash everything with a spoon or potato masher and add extra spices to taste. When it’s ready, the filling will look something like this: 




The next step is to assemble the enchiladas. I’d recommend putting everything you’ll need (sauce, filling, cheese, and burritos) in a localized area. Ladle 1 or 2 ladles of sauce into the bottom of the casserole dish to coat the bottom fully. Then take your first tortilla and put it right into the pan of sauce. Let it absorb some sauce, flip it over to absorb on the other side, then put it into the casserole dish. Spoon ~1/6th of the filling into the tortilla, add a couple slices of cheese, roll it up, and push to the edge of the casserole dish. 



Repeat for all 6 tortillas or until your dish is full. Put any remaining cheese on top of the folded tortillas, then spoon the rest of the sauce on top.



Cover with tin foil and bake for 25 minutes, then uncover and bake for 10 more minutes. Let it cool and enjoy:) 


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