1 pound waxy potatoes
1/2 pound kale
3 tbs oil
4 cloves garlic, minced
1/2 tsp ground cumin
1/4 vegetable broth
3 tbs lime juice
1/4 cup toasted pepitas, chopped coarsely, plus extras for topping
1-1/2 tsp salt
Preheat the oven to 375.
Peel and dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the garlic in the oil over medium low heat until it sizzles and slightly browns. Add the kale, sprinkle with salt, and raise heat to medium, stirring to coat the kale in the garlic. Partially cover the pot to steam the kale until it wilts, 4-6 minutes.
Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use 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.
Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of the sauce look just a little browned. Cool, top with remaining sauce to serve.