Sweet Potato, Kale & Black Bean Enchiladas - ON CRACK!!!

YAY YAY YAY IT'S THE FIRST RECIPE Y'ALL!!!

So the other night I wanted to make something delicious that incorporated my favorite fall flavors.  Unfortunately, Pumpkin Spice lattes, NFL Football and hard nipples in sweaters don't a vegan meal make, so I had to go for plan B - Sweet Potatoes.

The history of the sweet potato in America is probably interesting.  Haven't looked it up.  Another fave, kale, which is basically essential in half of my meals, had to be involved, and of course, we needed black beans 'cause farting.  Without further delay - here we go:

WHAT YOU NEED:

Enchilada Sauce:

1 15 oz can of tomato sauce or diced tomatoes
1 3/4 cups veggie broth.  For those too lazy to measure, just pretty much refill the empty tomato can.
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp dried oregano
1 backup teaspoon, 'cause damn you're using that motherfucker a lot!!
1/2 tsp cumin
1/2 tsp hot sauce, or to taste
salt to taste

Enchilada Filling:

1 super large sweet potato/yam, diced into 1/4 in cubes (about 3 cups)
1 bunch green kale, washed and torn into bite-size pieces
1 15 oz can black beans
1 poblano pepper
1/2 medium yellow onion, diced
1 tbs oil.  I use peanut, but not essential.  Just don't use Castrol 10W30 or V05 Hot Oil. 
Salt & pepper to taste

Other Shit:

Corn tortillas (about 8, see what will fit your casserole dish)
Daiya vegan cheese (or none, or regular cheese 'cause fuck me, right?)
A casserole dish.

WHAT YOU DO:

1)  Cover the diced sweet potatoes in water, bring to a boil.  Boil about 10 minutes or so after the water starts boiling, until they are tender.  And say the word "boil" a lot.
2)  Prep the veggies while this is cooking, combine all ingredients for the sauce in a saucepan & bring to a boil.  Lower heat & simmer until flavors are combined & liquid is reduced a bit.
3)  Heat oil in a saute pan, add onion & pepper.  Once softened, add kale.  Cook until kale is wilted.
4)  Preheat oven to 350 - probably the right time for this.
5)  Add beans & cooked potatoes to kale mixture, season with salt & pepper to taste. 
6)  Lightly grease the casserole dish with cooking spray or by rubbing it against the hair of a Def Leppard roadie.  Add about 1/2 cup sauce to the bottom of the dish.
7)  Cook tortillas for a minute or so on each side in a frying pan to soften.  Dunk in the sauce & layer the bottom of the dish.
8)  Scoop a healthy layer of the filling over the tortillas.  Almost to the top of the pan or until you run out.  If it goes over you fucked up and now you have to eat off the floor.
9)  Repeat tortilla cooking/sauce dunking to create a top layer.  If you copy Dee Brown's winning dunk from the 1991 Slam Dunk Contest the food will taste 1,000 times better. 
10)  Top with cheese, put in the oven for 15 minutes.
11)  Change oven to broil, cook for 5 more minutes to melt cheese or cheese-like substance (shoutout to Super Sloppy Double Dare)
12)  Remove, let cool 5 minutes.

SERVING SUGGESTION:  Add fresh avocado & salsa, or vegan sour cream.  Also good alone, or with hot sauce.

SERVING NOT SUGGESTION:  Put the whole thing in a blender and add ice & 19 packets of Splenda.  Serve with a sprig of fresh mint & a pine tree car freshener.

MAKES FOOD FOR 4-6 PEOPLE, 2 HORSES OR 3 BUMPUS HOUNDS.

BON APETIT!!!

(photos coming when I learn how to use a camera/the internet)