Hummus Enchiladas (gluten free, vegan)

Hummus Enchiladas (gluten free, vegan)

Creamy hummus and tangy kale stuffed into fresh corn tortillas, smothered with seasoned tomato sauce, and baked together. Hummus? Kale? Enchiladas? Blasphemy! (but yummy all the same.)

To save on time, the components- tortillas, sauce, and hummus- could be purchased. To reduce salt and food additives you can make them yourselves. That's how we roll. It will take at least an hour to get everything made and ready to bake. Thankfully, you can make most of it ahead and assemble the enchiladas as the oven is preheating.

Quick Enchilada Sauce

Sir together:

8 oz unsalted tomato sauce, either canned or homemade.
8 oz water
1 tsp chili powder (optional)
1/2 tsp cilantro
1/4 tsp oregano
1/4 tsp coriander
1/8 tsp cumin
1/4 tsp salt (omit if you used canned beans)

Fresh Hummus

2 1/2 cups cooked garbanzos, or one can's worth, rinsed.
1/2 cup olive oil
1/2 cup tahini (or plain, peanuts-only peanut butter)
2 tbsp lemon juice
1 tsp garlic powder
1/2 tsp salt

Warm up the garbanzo beans on the stove or in the microwave. Combine with the rest of the ingredients by blending or by mashing. (If your kids are picky like ours, go the blender route so they don't detect traces of garbanzos.) If it seems thicker than regular hummus, that is fine because it will be easier to stuff into the tortillas and roll.


Steamed Kale

1 bunch kale
1 tbsp chopped green onion
1/8 tsp salt
1/4 tsp coriander

Rinse, remove the center stem and finely chop the leaves. In a sauté pan, toss the kale, salt, coriander, and chopped green onion. Put the lid on and briefly heat until the leaves begin to wilt. Turn off the heat, leaving the lid on so the leaves will steam.


Corn Tortillas (vegan, gluten free, adapted from Simply Recipes)

2 cups non-GMO masa harina
1 tsp baking powder
1 3/4 cups water, plus more by the tablespoon

Mix the masa harina and baking powder together. Add the water and stir until the dough forms a ball. At first, it will seem really gloppy, but the water will soak in. After about five minutes, knead the dough. If it seems too dry to roll out, knead in a little more water, tablespoon at a time. Too much water will make the dough stick to the parchment paper when you roll it out. If that happens, just mash all the balls together, add a coupe more tablespoons of masa, and divide it back up. (Don't ask me how I know.)


Divide the dough into a dozen little balls. Heat up a cast iron skillet and spray it with olive oil.

One at a time, roll the dough out between two sheets of parchment paper. To free it from the paper, gently peel off the top sheet, flip it over onto the free sheet, and gently pull off the other sheet.

Place the tortilla onto the skillet. It will brown quickly. As soon as it browns a little on one side, flip it over to brown the other side. Stack the cooked tortillas on a plate.

Assemble the Enchiladas

Preheat the oven to 375F. Lightly spray the inside of a baking dish with olive oil. Spread a couple tablespoons of the sauce in the bottom of the dish.

Turn the stack of tortillas over, since the bottom ones will be softened by the heat and steam from the ones above.

To each tortilla, add about a quarter cup of hummus, and half that of the kale. Roll the tortilla and place it in the baking dish. Line the rolled tortillas side by side, depending on the shape of your pan.

Pour the sauce over the top, and bake for about half an hour.

To serve, gently lift each enchilada from the pan with a pie lifter or pair of pie lifters. Keep the plates near, as they will be delicate.




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