Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
1 Hour 25 Mins
Yield
Makes 4 servings

Find dried hibiscus flowers (Flor de Jamaica) at Hispanic markets and amazon.com. You can omit them if desired.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

*20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.

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