Potato, Bean & Kale Enchiladas with Roasted Chile Sauce

Source: Veganomicon
(slightly modified by Aimee)

Enchilada Chile Sauce:
2 TB oil
3 large Anaheim peppers, cut in half & seeded
3/4 cup chopped onion
2 tsp chile powder
1 tsp cumin
1 tsp marjoram
28 oz can roasted diced tomatoes
1 tsp sugar
salt to taste

Potato, Bean, & Kale Filling:
1/2 pound potatoes, peeled & diced
1/2 pound kale, finely chopped
3 TB oil
4 cloves garlic, minced
1/4 cup vegetable broth
15 oz. can white beans
1/2 tsp cumin
3 TB lime juice
1/4 cup raw pumpkin seeds
salt to taste
16 corn tortillas

1. Preheat the oven to 425. Roast peppers: place cut side up on oiled baking sheet. Bake 20 minutes or until skins are blackened. Let cool, then chop.
2. Meanwhile, prepare the filling. Place potatoes in large saucepan & cover with water. Bring to boil & simmer 20 minutes or until tender. Drain & transfer to bowl. Lightly mash with a fork.
3. In same pan, heat oil & saute garlic. Add vegetable broth & kale (season with salt), and stir to cover the kale with oil/garlic. Partially cover the pot & cook about 5 minutes until the kale is wilted. Remove the lid & mix in potatoes, beans, cumin, lime juice, & seeds.
4. Reduce oven to 375. Make the sauce: In large saucepan, heat oil & saute onions until fragrant. Add the remaining sauce ingredients, bring to a simmer, & remove from heat. Transfer to food processor & puree until smooth.
5. Assemble the enchiladas: oil the sides of two 13 x 9 baking dishes & cover the bottoms with a little sauce. Run a little potato filling down the middle of each tortilla & roll up, placing each one folded side down in dish (it helps if the tortillas are warmed). Once all enchiladas are placed in the dishes, cover with remaining sauce, cover with foil, and bake 35 minutes.