RED ENCHILADAS STUFFED WITH POTATOES, GREENS & PUMPKIN SEEDS

Real enchiladas—with a homemade sauce and fresh fillings—are rich, tasty, and healthy. This dish was inspired by a pan of enchiladas served to us by our friend Yvonne Yarbro-Bejarano one foggy night in San Francisco. We loved the combination of velvety potatoes, bitter kale, and rich pumpkin seeds. Be creative and try new combinations for fillings: roasted winter squash and caramelized onions, sweet potatoes and Swiss chard, or hibiscus flowers and grated jícama are all delicious.

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Step 1

Preheat oven to 350°F (180°C).

Step 2

If using quelites , use only the leaves, which can be left whole. If using kale, remove fibrous ribs and

Step 3

In a large frying pan on medium heat, melt 1 tbsp coconut oil. Add onions, and sauté until translucent, about 10 minutes. Add greens, ½ tsp salt, and ½ cup (125 mL) water. Cover and cook until greens are tender, about 10 minutes. Remove cover and allow remainder of water to evaporate. Remove from heat.

Step 4

In a medium pot on high heat, parboil potatoes in boiling water for 5 minutes. Drain and transfer with greens mixture to a small mixing bowl. Season with salt, pepper, and apple cider vinegar.

Step 5

In a hot, dry frying pan, toast pumpkin seeds until they start to puff up or turn brown, about 3 minutes. Remove pan from heat and toss with ¼ tsp salt. Reserve half for garnish. Finely chop remainder and stir into potato/greens mixture.

Step 6

Put about ½ cup (125 mL) red sauce in 2 10 × 15-in casseroles (4 L each).

Step 7

Rub ¼ tsp coconut oil on hot cast-iron griddle and heat tortillas one by one, flipping to heat thoroughly on both sides. Warmed tortillas should be soft and pliable—don’t toast. Add more oil, as needed, after every couple of tortillas.

Step 8

This method replaces “frying” the tortilla. Place tortilla in sauce in baking pan and flip over, coating both sides.

Step 9

Place 1 heaping tbsp greens/potato mixture on tortilla and roll up. Scoot enchilada to edge of pan.

Step 10

Repeat with remainder of tortillas and stuffing. Add more sauce to baking pan and continue until pans are full of enchiladas sitting in a row (about 9–10 enchiladas per pan).

Step 11

Add more sauce as necessary. Once pan is almost full, assemble last enchiladas on a dinner plate and transfer to pan. When completed, spoon remainder of sauce on top of enchiladas.

Step 12

Cover baking pans with foil and bake for 20 minutes.

Step 13

Serve enchiladas garnished with Pickled Red Onions, cilantro leaves, and queso cotija or Cashew Crema.