Collard Green Enchiladas

Rinse and dry the produce. Preheat the oven to 400°F. Quarter the red potatoes and add them to a baking sheet. Toss with 1 tsp 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 to 20 minutes.

Place a large pot with a few inches of salted 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. Cook collards until bright green, about 1 minute. Drain and rinse with cold water.

Peel and chop the onion. Deseed and chop the green bell pepper. Return the large pot to medium-high heat, wipe dry, and add 1 tbsp vegetable oil. Once hot, crumble the vegan chipotle sausage into the skillet and cook, stirring occasionally, until crispy; 3 to 5 minutes. Add the chopped pepper and onion, and cook until vegetables are softened, about 4 to 5 minutes. Mix in the FYH vegan cream cheese.

Peel 3 cloves of garlic. To a blender, add the garlic, diced tomatoes, cumin, and ¾ cup water. Deseed the rehydrated ancho chile then add as much or as little as you’d like to the blender. Blend salsa until smooth, taste, and season with salt. Spread ½ cup of salsa roja onto the bottom of an 8x8 baking dish.

Lay the collard leaves out on a work space and divide the vegan sausage mixture between them. Roll, folding in the sides (like a burrito!), and place enchiladas in the baking dish seam side down. Cover with salsa roja (you may have some left over) and sprinkle with the FYH vegan mozzarella. Bake the enchiladas, uncovered, until the top is browned and sauce is bubbling, about 10 to 15 minutes.

Scoop the collard green enchiladas onto plates. Serve with roasted potatoes any remaining salsa roja. Grab a cerveza and dig in!