- 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
How to Make It
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.
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.
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.
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.