Hibiscus Jamaica Flower Enchiladas
Infuse your dinner table with vibrant flavors and plant-based creativity with these Hibiscus Jamaica Flower Enchiladas. Featuring tender, tangy hibiscus flowers paired with a bold, smoky tomato sauce, this recipe takes traditional enchiladas to a whole new level. After boiling and lightly sautéing the hibiscus petals with aromatic onion and garlic, they’re wrapped in warm corn tortillas and smothered in a spiced sauce infused with chili powder, cumin, and smoked paprika. Baked to perfection and optionally topped with melty vegan cheese, these enchiladas are a stunning and satisfying meal perfect for any occasion. Garnish with fresh cilantro and a squeeze of lime to enhance the dish’s vibrant flavors. Vegan, nutrient-rich, and absolutely delicious, these enchiladas are a must-try for anyone exploring unique and creative meal ideas!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Dried hibiscus flowers
- 4 cups Water
- 3 tablespoons Olive oil
- 1 medium White onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 cups Crushed tomatoes
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 8 pieces Corn tortillas
- 1 cup Shredded vegan cheese (optional)
- 0.25 cup Cilantro leaves, chopped
- 4 pieces Lime wedges, for serving
Instructions
Rinse the dried hibiscus flowers under cold water to remove any dust or impurities. Bring 4 cups of water to a boil in a medium pot, then add the hibiscus flowers. Boil for 10 minutes, then drain and rinse the flowers again to remove any bitterness. Squeeze out excess water and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the drained hibiscus flowers and cook for 5 minutes, stirring occasionally. Season with salt to taste and remove from heat. Set this hibiscus filling aside.
Preheat your oven to 375°F (190°C).
In another saucepan, heat 1 tablespoon of olive oil over medium heat. Add the crushed tomatoes, chili powder, ground cumin, smoked paprika, and 1 teaspoon of salt. Stir well and let the sauce simmer for 10 minutes to develop flavor.
Grease a baking dish (approximately 9x13 inches) and spread a thin layer of the tomato sauce on the bottom.
Warm the corn tortillas in a dry skillet or microwave to make them pliable. Place some of the hibiscus filling in the center of each tortilla, roll them tightly, and place them seam-side down in the baking dish.
Pour the remaining tomato sauce evenly over the enchiladas. If using, sprinkle the shredded vegan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly, if used.
Garnish the enchiladas with chopped cilantro and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 57.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2145 mg | 165% | |
| Iron | 56.5 mg | 314% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
