Hummus sauce chilaquiles

You could certainly go a bunch of directions with this recipe, but I kept it vegan because…LOOK!!!

Chilaquiles are obviously a traditional Mexican dish, so this is not in the realm of authentic.  However, I wanted to tweak the idea of a dish with fried tortilla strip topped with a spicy tomato sauce and cheese (which is what chilaquiles are) using a hummus sauce as the base.

Also, it’s super bowl season and Sabra is the “official dip sponsor” so obviously I had to get involved.  Check out dip zone.com for more info on how Stacy’s and Sabra are working together to get some yum into your face on game day.

They are having a BUY SNAP SAVE promo that gets you a $5 gift card (just for buying and eating foods you will already want and enjoy!!!).  Yes please.

Ok so let’s get this recipe going.

There are options aplenty, but I’m going to tell you what I did.

VEGAN HUMMUS SAUCE CHILAQUILES [vegan, gluten free*, soy free, dairy free, nut free]

Ingredients:

• 3 large handfuls of corn tortilla chips
• 2-3 tbsp olive oil
• 1 tub Sabra hummus (I used original but any of the spicier varieties would be stellar)
• 1 1/2 cups salsa
• 2-3 tbsp enchilada sauce
• 1/2 cup frozen corn
• kale/avocado/lentil salad
• 1 green onion, sliced
• handful cilantro
• [optional toppings] eggs, sour cream, lime juice

Massaged kale lentil salad

• 2 heaping cups kale, chopped
• 1/2 tub (4 oz) Sabra guacamole
• 1/2 cup cooked lentils
• 1 tbsp olive oil
• pinch of salt

Directions:

Pre-heat the oven to 400 degrees F.

Make the kale salad by massaging the greens with olive oil until the greens start to break down a bit.  Then toss with lentils and guacamole until it’s uniformly mixed.

Heat olive oil on the stove in a 9″ (oven safe) pan. Add chips to coat the whole pan and let them fry in the oil, tossing as needed to brown.  Turn down heat while you make the hummus sauce.

Combine the hummus, salsa, and 1 tbsp of enchilada sauce then pour over the chips and turn the heat back up.  Drizzle the remaining enchilada sauce on top, along with corn, and let cook until sauce gets hot and bubbly throughout.

Finally add the kale mixture and bake in the oven for 5 minutes.

Once out of the oven, add the cilantro and green onions, and dig in.

*If it’s necessary, be sure to read the label of your enchilada sauce to note that it is gluten free.

This is pretty much the perfect game day food.  You can make a massive skillet and it only takes a quick time in the oven to get a nice crispy top, and then you place it down on the table and have at it.  If you’re having a Super Bowl party, make the meal a family style event!!  The lentils and kale get such a nice texture with that oven time.  And thanks to the greens, it’s kinda almost like you’re eating a salad while watching the game, right????  Totally.

There are tweaks galore, as you can imagine, like swapping black beans for the lentils or red onions for green ones.  If you’re not vegan, crack a few eggs on top before sending them to the oven and you’ll get some nicely poached beauties after an extra ten minutes or so.  And while I don’t think cheese is at all missing from this equation, I won’t fault anyone who wants to double down on the dairy.

Ok now tell me all your Super Bowl predictions??  I’m thinking Carolina is going the distance, but you never can count out Mr. Brady…