Kale and Cauliflower Enchilada's... Say no more! (vegan option)
Hola Friends, as we gear up for Cinco De Mayo festivities...boy oh boy do I have the dish for you! As a past life, street taco lady, I have a love for Mexican food that cannot be measured. And I suspect if you landed on this post, you fancy some yummy tacos, enchilada's, and chips and salsa too. I have been swooning over Camille Styles festivities and menu, and I think these enchilada's may be a perfect compliment for your table as well.. especially as a meat-less option!
I will note, that I have largely adapted these yummy bundles of mouth-watering enchilada's from one of my favorite recipe creators, The Bojon Gourmet. This woman has a way with flavors that I simply cannot resist and hopefully soon, you too.
Kale and Cauliflower Enchiladas with Potatoes, Shiitake Mushrooms
recipe courtesy of the bojon gourmet
For the enchiladas:
- 2 smallish yellow potatoes (8 ounces/240 grams), diced (1 1/2 cups)
- pink himalayan salt as needed, I used around 2 tsp of salt.
- 1/2 medium head cauliflower (8 ounces/240 grams), chopped (2 cups)
- 1 bunch kale, stems removed (4 cups packed)
- 2 tablespoons sunflower (or light olive) oil, plus more for frying the tortillas
- 2 large shallots, peeled and chopped (1 1/2 cups)
- 3 cups (6 ounces/170 grams) chopped shiitake mushrooms
- juice of 1 lime
- 1 1/4 cups (5 ounces/140 grams) crumbled fresh goat cheese (omit if vegan, and add garlic. Chefs note: I did not use goat cheese in half the batch, but for my cheese eaters, I went for it)
- 2 cups (6 ounces/170 grams) packed grated jack cheese, divided use (again, omit if vegan. I added some cheese on half of the tops of the enchilada's for my cheese eaters. You can always do vegan cheese as well.)
- Orrrr... if you really want creamy vegan cheese, go with the cashew-cheese drizzle at the end. Check out this 5 minute version.
- 2 cups (16 ounces/.5 liter) red enchilada sauce (store-bought, or make your own, I used Frontera brand, can be found at Whole Foods or here.)
- 12-14 corn tortillas (I used pure corn, but a corn/wheat variety would be great here too.)
For serving (optional):
- cilantro leaves, chopped
- lime wedges
- avocado slices or guacamole
- radishes (watermelon radishes are in season and elevate to a whole new level)
- pickled jalapeno (yum)
- yogurt (dairy or vegan, dealers choice)
- crumbled goat cheese (omit if vegan)
preheat to 350ºF (175ºC), and place rack in center.
Make the filling:
Place the potato cubes in a medium-large saucepan and cover generously with cool tap water. Salt the water well, then bring the pot to a simmer over high heat. Simmer the potatoes gently until tender but still holding their shape, about 10 minutes, checking frequently to prevent overcooking. Scoop the potatoes out of the water with a slotted spoon, drain well, and place in a large bowl.
Add the cauliflower to the simmering water, and cook until crisp-tender, about 3 minutes. Remove with a slotted spoon and add to the bowl with the potatoes.
Add the kale leaves to the simmering water and cook until bright green and wilted, 1 minute. Drain the kale (you can reserve the water to use as a vegetable stock), let it cool, and squeeze out the excess moisture. Chop the kale and add it to the potatoes and cauliflower.
Meanwhile, heat the 2 tablespoons sunflower oil in a heavy skillet over high heat until the oil shimmers. Add the shallots and cook, stirring frequently, until tender and beginning to turn golden. If you are going vegan route, I would add chopped garlic here and brown for a minute or so. Add the shiitakes and 1/4 teaspoon salt and continue to cook, stirring, until the mushrooms are tender and the pan is dry, lowering the heat if needed, about 7 minutes. Remove the pan from the heat and stir in the juice from half a lime (1-2 tablespoons). Add the shiitakes to the bowl with the other vegetables.
Stir the goat cheese, half of the jack cheese, and the juice of the remaining lime half into the vegetables . Taste, adding more salt or lime if you feel the filling needs it. (I added juice of another lime and a pinch more of salt)
Assemble the enchiladas:
Pour 1/2 cup of enchilada sauce into the bottom of a 9×13″ (23×33 cm) baking dish (lasagna pan).
Coat a medium skillet with a thin layer of oil and place it over a medium flame until the oil shimmers. Add a tortilla and heat for 10 seconds on each side until heated through and pliable. Place the tortilla on a cutting board, and place 1/4-1/3 cup of filling on the lower third of the tortilla, squishing the filling into an oblong shape. Roll up the tortilla and place the roll seamside-down in the baking dish.
Repeat with the remaining tortillas and filling until all the filling is used up. Pour 1 cup of the sauce all over the enchiladas, and cover the pan tightly with foil.
Bake the enchiladas until the sauce is bubbling and the enchiladas are heated through, 30 minutes. Remove from the oven, remove and discard the foil, and top the enchiladas with the remaining sauce, and sprinkle the remaining jack cheese over the tops. Bake until the cheese is melted, 5 more minutes. (You can place it under the broiler for a few seconds to brown the cheese a bit more if you like.)
Sprinkle cilantro over the enchiladas, and serve with lime wedges and avocado, guacamole, sour cream, yogurt and/or crumbled goat cheese. They are best when freshly baked, but extras keep well in the fridge for up to 4 days; reheat in an oven or toaster oven until heated through.
Cheers for a reason to eat Mexican food!