Ingredients for Hibiscus Jamaica Flower Enchiladas
- 1/4 cup dried hibiscus flowers
- 1 cup water
- 2 tablespoons olive oil
- Onion
- Carrots
- Jicama
- Sugar
- Ground Oregano
- Dried Thyme
- 1/4 teaspoon salt
- Pepper
- Plum Tomatoes
- White Onion
- Garlic Cloves
- Chipotle Chiles In Adobo
- Vegetable Oil
- Bay Leaves
- 12 corn tortillas
- Vegan Sour Cream
- Purple Cabbage
- Vegan Cheese
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How to Make Hibiscus Jamaica Flower Enchiladas
- Preheat oven to 375°F (190°C).
- Prepare the hibiscus sauce: In a medium saucepan, combine 1 cup water, 1/4 cup dried hibiscus flowers, and 1/4 cup vegetable broth. Bring to a simmer, then reduce heat and simmer for 15 minutes. Remove from heat and let steep for another 15 minutes. Strain the sauce, reserving the liquid; discard the flowers.
- In a blender, combine the hibiscus liquid with 1/2 cup canned diced tomatoes, 1/4 cup chopped onion, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and sauté 1 cup chopped mushrooms and 1/2 cup chopped bell pepper for 5-7 minutes, until softened.
- Add the mushroom and bell pepper mixture to the blended hibiscus sauce. Stir to combine.
- Fill 12 corn tortillas with the hibiscus filling. Roll up tightly and place seam-down in a lightly oiled 9x13 inch baking dish.
- Pour the remaining hibiscus sauce evenly over the enchiladas.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Garnish with fresh cilantro and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
62g
Fat
10g
Carbs
14g
