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Vegan Potatoes and Spinach Enchiladas
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With the advent of iPhone and iPod applications, snagging information has gotten a lot easier. There are more than 15,000 applications available on Apple’s iTunes App store. Many of these are food- and drink-related, from calorie counters to menu planners, recipe and restaurant finders.
Since we all have to eat, we sampled a few. We found plenty of choices, but because the recipes on these applications are user-generated, and not tested by the companies that provide the service, you may find renegade ingredients or incomplete instructions. So it is possible that your dishes may have mixed results.
-- Jon Waterhouse, for the Journal-Constitution
Hands on time: 25 minutes Total time: 40 minutes Serves: 4
Ingredients:
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1 pound waxy potatoes, such as Yukon Gold or red new potatoes, peeled and cut into 1-inch chunks
3 tablespoons olive or grapeseed oil
4 garlic cloves, minced
1/2 pound spinach, trimmed
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons freshly squeezed lime juice
1/4 cup pumpkin seeds
Salt and freshly ground black pepper
1 (10-ounce) can enchilada sauce (preferably Rosarita or La Victoria brands)
8 corn tortillas
Instructions:
Preheat oven to 375 degrees. Boil potatoes until just tender. Drain and set aside.
Meanwhile, in a large saucepan over medium heat, add the oil. Sauté the garlic until aromatic and beginning to turn golden. Add the spinach, a handful at a time, and sauté until wilted and incorporated. Mix in cumin. Add the potatoes, vegetable broth, lime juice and pumpkin seeds. Use the back of a wooden spoon to mash some potatoes into the mixture. Season to taste with salt and pepper Cook for 3 to 4 minutes, or until the broth is absorbed. Taste again and add salt or lime juice, if necessary. Remove from heat.
Lightly coat the bottom of an 11 1/2- by- 7 1/2-inch casserole dish with enchilada sauce. Place the remaining sauce in a small shallow skillet over low heat. Dip 1 tortilla at a time in the sauce, then layer about 1/3 cup of potato mixture down the middle and roll up. Make a layer of rolled enchiladas in the dish. Repeat with remaining tortillas and filling.
Bake for 10 minutes, or until warmed through. Pour remaining warm enchilada sauce on top before serving.
Meanwhile, in a large saucepan over medium heat, add the oil. Sauté the garlic until aromatic and beginning to turn golden. Add the spinach, a handful at a time, and sauté until wilted and incorporated. Mix in cumin. Add the potatoes, vegetable broth, lime juice and pumpkin seeds. Use the back of a wooden spoon to mash some potatoes into the mixture. Season to taste with salt and pepper Cook for 3 to 4 minutes, or until the broth is absorbed. Taste again and add salt or lime juice, if necessary. Remove from heat.
Lightly coat the bottom of an 11 1/2- by- 7 1/2-inch casserole dish with enchilada sauce. Place the remaining sauce in a small shallow skillet over low heat. Dip 1 tortilla at a time in the sauce, then layer about 1/3 cup of potato mixture down the middle and roll up. Make a layer of rolled enchiladas in the dish. Repeat with remaining tortillas and filling.
Bake for 10 minutes, or until warmed through. Pour remaining warm enchilada sauce on top before serving.
Notes:
You can also microwave the dish (if it fits) to warm it, instead of baking.
From the AJC food editor: First we tested the applications, then we tested the recipes the programs suggested by Allrecipes, Chef and DrinkPro. Because some recipes exported by iPhone applications are not tested by the service providers, there were mixed results. Users might encounter clumsily written recipes or mistakes. We kept tweaking the dishes and drinks until we achieved good results.
From the AJC food editor: First we tested the applications, then we tested the recipes the programs suggested by Allrecipes, Chef and DrinkPro. Because some recipes exported by iPhone applications are not tested by the service providers, there were mixed results. Users might encounter clumsily written recipes or mistakes. We kept tweaking the dishes and drinks until we achieved good results.
Nutrition:
Per serving: 431 calories (percent of calories from fat, 42), 10 grams protein, 55 grams carbohydrates, 7 grams fiber, 21 grams fat (6 grams saturated), 23 milligrams cholesterol, 317 milligrams sodium.
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