Enchilada Chile Sauce:3 Gypsy peppers 2 tablespoons grape seed or olive oil 1 onion, cut into small dice 2 to 3 teaspoons chile powder, preferably ancho 1 1/2 teaspoons ground cumin 1 teaspoon marjoram or Mexican oregano (epazote) 4 cups freshly diced tomatoes and their juice 1 teaspoon sugar 1 1/2 to 2 teaspoons salt
Potato and Chard Filling: 1 pound potatoes 1 bunch chard leaves, chopped finely 3 tablespoons grape seed or olive oil 4 cloves garlic, minced 1/2 teaspoon ground cumin 1/4 cup vegetable stock or water 3 tablespoons lime juice 1/4 cup toasted pepitas (pumpkin seeds), chopped coarsely, plus additional for garnish 1 1/2 teaspoons salt, or to taste 12 to 14 corn tortillas
Roast the peppers on the stove top or in the oven. (Visit Bon Appètit's website to learn how to roast peppers.) Seed, peel and coarsely chop peppers.
*In a large, heavy-bottomed saucepan over medium heat, sauté the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients and simmer for at least 15 minutes before removing from heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.
Preheat the oven to 375°F and have a shallow casserole dish ready, at least 11 1/2 x 7 1/2 inches. Dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the grape seed oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn). Add the chard, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the chard with the oil and garlic. Partially cover the pot to steam the chard until it has wilted, 4 to 6 minutes.
Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.
Have ready a pie plate filled with about 3/4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a lightly greased, heated griddle or cast-iron pan (for softening the tortillas), and the potato and chard filling.
Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a tortilla, place it on the heated griddle for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
Now place the tortilla in the casserole dish. Run the potato filling down the middle and roll it up. Continue with the rest of the tortillas, tightly packing enchiladas next to each other. Pour about a cup of sauce over the top (reserving some for later), cover tightly with foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.
*The sauce can be prepared the day before you make the enchiladas.
Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero