Vegetarian Enchilada Pies

Vegetarian Enchilada PiesRecipe
Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Find dried hibiscus flowers (Flor de Jamaica) at Hispanic markets and You can omit them if desired.


Makes 4 servings
Total time: 1 Hour, 25 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 25 Minutes


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
1/2 cup crumbled queso fresco
Toppings: sour cream, chopped red onion, fresh cilantro leaves


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.

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