Vegetarian Enchilada Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Find dried hibiscus flowers (Flor de Jamaica) at Hispanic markets and . You can omit them if desired. Ingredients:
1 (2-oz.) package dried hibiscus flowers, picked through |
1 cup thinly sliced sweet onion |
1 1/2 cups chopped bell pepper |
1 1/2 cups chopped zucchini |
1/4 cup olive oil |
1 (15-oz.) can black beans, drained, rinsed, and mashed |
1 tablespoon sugar |
1 teaspoon kosher salt |
1 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1 cup vegetable broth |
12 (6-inch) fajita-size corn tortillas |
1 1/4 cups (5 oz.) shredded monterey jack cheese |
enchilada sauce |
1/2 cup crumbled queso fresco |
toppings: sour cream, chopped red onion, fresh cilantro leaves |
Directions:
1. Preheat oven to 350°. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump. Drain flowers, and coarsely chop.
2. Sauté flowers, onion, and next 2 ingredients in hot oil in a large skillet over medium heat 10 minutes or until vegetables are tender. Stir in beans and next 4 ingredients, and cook, stirring often, 2 minutes.
3. Pour broth into a shallow dish. Dip 4 tortillas, 1 at a time, in broth, and place 1 inch apart on a foil-lined 15- x 10-inch jelly-roll pan. Divide half of hibiscus mixture among tortillas; top each with about 2 Tbsp. Monterey Jack cheese and 1/4 cup warm Enchilada Sauce. Repeat layers once; top each stack with a tortilla. Spoon 1/4 cup Enchilada Sauce over each stack.
4. Bake at 350° for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.
5. *20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.
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