Vegetarian Enchilada Pies Recipe -- Recipes For Dinner

Vegetarian Enchilada Pies Recipe

Not hart to make a vegetarian food for your family. Let's see step by step to make Vegetarian Enchilada Pies cake!

Ingredients for Vegetarian dish: Enchilada Pies

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

Vegetarian Enchilada Pies Recipe

Vegetarian Enchilada Pies Preparation 

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.