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1
Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
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2
Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
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3
Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic.
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4
Partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
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5
Mix in the potatoes, stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Taste and season.
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6
Ladle some of the tomato sauce into the bottom of a casserole dish and spread it around. Take a warmed tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish. Pour about a cup of sauce over the top when finished all the tortillas. Sprinkle with pumpkin seeds.
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7
Cover tightly with foil and bake at 375u00b0F for 25 minutes, Remove foil and bake for another 10 minutes, until edges of tortillas look a little browned.
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8
Top individual servings with extra sauce. Serve with a green salad and some vegan guacamole.
