If you are looking for a way to enjoy Mexican food without the fat and calories typically found in restaurants, try Green Plant Based Potato and Kale Enchiladas. Not only are these enchiladas delicious, they are healthy as well.
First, the crockpot is a busy person's best friend; it is definitely my best friend. And, it literally takes the time and preparation out of the busy picture.
If you can chop up some potatoes and a few other ingredients and throw them in the crock pot, you have time to make these fantastic, no oil, low fat enchiladas.
Furthermore, all it takes is a few minutes of prep time. Also, you can always throw everything in the crock pot the night before and put the container in the refrigerator, and simply turn it on in the morning. If you are a morning person, you can chop the veggies in the morning.
For this meal, I chopped and cooked the filling the day before, so all I had to do was fill up my tortillas on Friday and throw them in the oven.
If you are like me, I am exhausted on Fridays. Although it is one of my favorite days of the week (can you guess what the other two are?), I don't usually feel like cooking, and I am generally too tired to go out.
So, why not prep a dinner that takes little to no time to prepare?
Serves 5...or leftovers for lunch
Green Plant Based Potato and Kale Enchiladas
- 6 medium sized baking potatoes scrubbed; skin on, and diced
- 1 Serrano pepper seeded and chopped
- 1 large white onion diced
- 3 cloves garlic minced
- 1 Jalapeno diced
- 1 medium shallot diced
- 1 can green chilis 4.5 ounce can in juices
- 4 Tablespoons chili powder
- 4 teaspoons cumin
- 1 teaspoon cayenne pepper
- 8 cups Organic vegetable broth
- 1 bunch kale stemmed and chopped
- 1 package tortillas I used gluten free Ezekiel 4:9 Sprouted Grain Tortillas, but you can use any tortilla you like. I also like Engine tortillas.
- Sriracha avocado, gerem onions, tomato, jalapeno (garnish...to make it look pretty
- 1 large onion minced
- 5-6 cloves garlic minced
- 2 green peppers diced
- 2 jalapenos seeded; remove membranes and chop
- 1 ½ pounds tomatillos husked and quartered or halved
- ½ bunch cilantro chopped
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon cumin
- 4 cups organic vegetable broth
- 2 teaspoons maple syrup optional Enchilada sauce is slightly sweet, so if you want it a little sweet and spicy, add the syrup; if not, leave out)
- Add all ingredients, except for the kale, tortillas and garnish into a crock pot
- Put the top on it and cook on low for 8-10 hours, or high for 4-6 hours
- Using an immersion blender, lightly mash contents in the crock pot
- Stir in kale until it wilts (this will only take a few minutes)
- Turn crock pot off, and let it cool enough so you can fill your tortillas
ENCHILADA GREEN SAUCE
- In a large saucepan, sauté onions and garlic until tender and fragrant.
- While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in a high speed blender blender. (DO this in batches if you don't have a big blender)
- Pour the tomatillo mixture over the onions and garlic and add vegetable broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I like it on the thin side,s o it will soak into the tortillas. If you like it thicker, cook longer. It will thicken as it cooks.
- *I make the sauce beforehand, and it lasts for up to a week, so you can use it for other food during the week.
- Pre-heat the oven to 350 degrees
- Using a 9 X 11 glass pan, pour about 1 ½ cups green enchilada sauce in the bottom of the pan. This will prevent sticking, and you don't have to use oil or cooking spray.
- Begin assembling your enchiladas by placing about ¼ cup of potato/kale mixture in the tortilla and rolling.
- I used sprouted grain tortillas because we were serving someone who is gluten free. I used Ezekiel 100% flourless tortillas. You can use any tortillas you like. I also like Engine tortillas for this.
- I was able to roll 10 tortillas for their recipe
- Roll and place in the pan, pushing them against each other in the pan
- Cover with 2 cups green enchilada sauce and cover with aluminum foil
- Cook for 30 minutes covered; 15 minutes uncovered
- I served with a drizzle of Sriracha, a little avocado, tomato, green onion, and green onions. I also served with black beans and rice.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂