Vegetarian Enchilada Pies Recipe

Name: Vegetarian Enchilada Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup crumbled queso fresco; Toppings: sour cream, chopped red onion, fresh cilantro leaves

Servings: persons

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 350u00b0. 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
Saute 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 350u00b0 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.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Vegetarian Enchilada Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetarian Enchilada Pies

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