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Preheat your oven to 425°F. Line a sheet pan with parchment paper.
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On the prepared pan, toss the sweet potato and broccoli with the olive oil, cumin and ½ teaspoon salt. Arrange in an even layer and roast in the oven for about 20-25 minutes, until just starting to brown. Set aside to cool.
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Meanwhile, make the sauce: in a medium saucepan, add the shallots, potatoes, carrots, tomatoes, peppers, chili powder, ½ teaspoon salt and water or stock and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
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Transfer the vegetables and their juices to a blender or food processor and add the lemon juice. Process until smooth. You should have just shy of 4 cups.
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In a large mixing bowl, toss the roasted broccoli, sweet potato and frozen kale or spinach with ¾ cup of the sauce and 1/3 cup of cheese.
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Pour another cup of the queso sauce in the bottom of a 9-by-13-inch baking dish. Spread the sauce to cover the bottom.
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Wrap the tortillas in a dish towel and warm them in the microwave for 30 seconds until pliable. Alternatively you can warm them in the oven.
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Divide the veggies evenly among the tortillas. Roll up the tortillas tightly around the broccoli mixture and line them up, seam-side down, in the baking dish. Pour the remaining sauce evenly over the stuffed tortillas and sprinkle with the remaining cheese.
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Bake the enchiladas until the cheese is melted and golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with the cilantro and jalapenos (if using) and serve immediately.