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5 from 2 votes

Green Plant Based Potato and Kale Enchiladas

Enjoy guilt-free Mexican Food without compromising your plant based diet. These delicious enchiladas are a family favorite.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Entrees
Cuisine: Mexican
Diet: Vegan
Servings: 12 servings
Calories: 229kcal


  • 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
  • Stir
  • 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


  • 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.


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.


Calories: 229kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1547mg | Potassium: 828mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2660IU | Vitamin C: 49mg | Calcium: 111mg | Iron: 4mg