Collard Green Enchiladas
Prep Time
30 minutes
Prep Notes
Plant-based tortillas? Yes, please. Collard greens make a great substitute. Smothered in salsa roja (a classic Mexican red sauce),the tender rolls of chipotle "sausage" and vegetables will leave you satisfied.
Cooking Time
40 minutes
Yields
2 - 3 Servings
Ingredients
8oz red potatoes
1 dried ancho chile pepper
8oz collard greens (5-6 large leaves)
1 med onion
1 green or red bell pepper
Vegan chipotle sausage (Field Roast) or chirizo
3 Tbls vegan or dairy cream cheese
3 garlic cloves
1 15oz can diced tomatoes
1tsp Cumin
1/3 cup vegan (Daiya Cheese) or regular mozzarella cheese
Directions
1. ROAST THE POTATOES - Preheat the oven to 400 degrees. Quarter the red potatoes and add to a baking sheet. Toss with 1sp vegetable oil and generously season with salt and pepper. Roast until crispy on the bottom and you can easily pierce with a fork. About 18 - 20 minutes.
2. COOK THE COLLARDS - Place a large pot (or fry pan) with a few inches of water on to boil. Add the ancho chile to a small saucepan and cover with water. Bring to a simmer over medium heat. Trim the tough stems from collard greens; the leaves should stay intact. Once the water is boiling, add the leaves to the large pot and press into the water with a spatula. Cook collards until bright green (I usually do them one at a time, when I am ready to construct the enchiladas as it only takes a few seconds for each one to cook).
3. COOK THE FILLING - Peel and chop the onion. Deseed and chop the green bell pepper. Using a medium sized pot, put it on medium heat and add 1 Tbsp vegetable oil (grape seed is good). Once hot, crumble the chipotle sausage or chirizo into the pot and cook, stirring occasionally, until crispy, 3 to 5 minutes. Add the chopped onion and pepper, and cook until vegetables are softened, about 4 to 5 minutes. Mix in the Cream Cheese. Remove from heat.
4. MAKE THE SALSA ROJA - Peel 3 cloves of garlic. To a small blender, add the garlic, diced tomatoes, cumin and 3/4 cup water. Deseed the rehydrated ancho chile and add as much or as little as you'd like to the blender. blend salsa until smooth, taste, and season with salt. Spread 1/2 cup of salsa roja into the bottom of an 8 x 8 baking dish.
5. ROLL THE ENCHILADAS - Lay the cooked collard leaf out on a work space and divide the sausage mixture between them. Roll, folding the sides (like a burrito), and place enchiladas in the baking dish seam side down. cover with remaining salsa roja and sprinkle with mozzarella. Bake the enchiladas, uncovered, until the top is browned and sauce is bubbling, about 10 to 15 minutes.
6. PLATE AND ENJOY - Scoop the collard green enchiladas onto plates. Serve with the roasted potatoes and any remaining salsa roja.
Notes
If you or your family would like to add more cheese, you can add Cotija cheese to the inside of the enchiladas. It is a mexican cow's milk cheese that is crumbly like feta.