Ingredients

1 pound waxy potatoes, such as Yukon Gold or red new potatoes, peeled and cut into 1-inch chunks 3 tablespoons olive or grapeseed oil 4 garlic cloves, minced 1/2 pound spinach, trimmed 1/2 teaspoon ground cumin 1/4 cup vegetable broth or water 3 tablespoons freshly squeezed lime juice 1/4 cup pumpkin seeds Salt and freshly ground black pepper 1 (10-ounce) can enchilada sauce (preferably Rosarita or La Victoria brands) 8 corn tortillas

Description

Preheat Oven To 375 Degrees. Boil Potatoes Until Just Tender. Drain And Set Aside. Meanwhile, In A Large Saucepan Over Medium Heat, Add The Oil. Sauté The Garlic Until Aromatic And Beginning To Turn Golden. Add The Spinach, A Handful At A Time, And SautÃ

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