These are the enchiladas from Veganomicon. I'd made them before, but I'd always cheated and used canned enchilada sauce to save time. This time I worked from scratch. The sauce is a combination of roasted peppers, roasted tomatoes, onions, and spices--all simmered and blended into a sauce. I also added a couple of chipotle peppers, because we like things spicy. The results were good, but it yielded a much thicker sauce than I'd expected.The fillings are made up of smooshed potato, kale sauteed in lime juice and toasted pumpkin seeds. I double the amount of kale called for because I like that ratio of kale:potato better, and also that way I don't have a bunch of kale wilting away in my fridge.
We served this up with some lime and chile refried beans and mexican beer.
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