Rating: 4.5 stars
2 Ratings
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Find dried hibiscus flowers (Flor de Jamaica) at Hispanic markets and amazon.com. You can omit them if desired.

Recipe by Southern Living January 2013

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Credit: Melina Hammer; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
30 mins
total:
1 hr 25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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