Vegetarian Enchilada Pies

Name: Vegetarian Enchilada Pies
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 355 milliliters chopped bell pepper; 425 grams black beans, drained, rinsed, and mashed; 12 6-inchs (6-inch) fajita-size corn tortillas; 1 leave Toppings: sour cream, chopped red onion, fresh cilantro; 57 grams package dried hibiscus flowers, picked through; 0 teaspoons dried thyme; 4 servings Enchilada Sauce; 1 teaspoon kosher salt; 142 grams 1/4 cups shredded Monterey Jack cheese; 59 milliliters olive oil; 1 teaspoon dried oregano; 118 milliliters crumbled queso fresco; 1 Tbsp sugar; 237 milliliters thinly sliced sweet onion; 237 milliliters vegetable broth; 355 milliliters chopped zucchini

Vegetarian Enchilada Pies might be just the main course you are searching for. One portion of this dish contains around 25g of protein, 31g of fat, and a total of 648 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up monterey jack cheese, vegetable broth, fajita-size corn tortillas, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat.

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Water

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Sauce Pan

Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump.

Drain flowers, and coarsely chop.

Saut 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.

Ingredients you will need

Vegetable

Beans

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Monterey Jack Cheese

Enchilada Sauce

Tortilla

Hibiscus

Broth

Jelly

Roll

Dip

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Aluminum Foil

Frying Pan

Bake at 350 for 20 minutes or until bubbly.

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Oven

Sprinkle with queso fresco and remaining Monterey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Queso Fresco

Serve with Enchilada Sauce and toppings.

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Enchilada Sauce

*20 (4-inch) corn tortillas may be substituted.

Ingredients you will need

Corn Tortilla

Add 2 more layers, and divide filling accordingly.

Equipment

Ingredients

Servings:

355milliliters

chopped bell pepper 425grams

black beans, drained, rinsed, and mashed 126-inchs

(6-inch) fajita-size corn tortillas 1leave

Toppings: sour cream, chopped red onion, fresh cilantro 57grams

package dried hibiscus flowers, picked through 0teaspoons

dried thyme 4servings

Enchilada Sauce 1teaspoon

kosher salt 142grams

1/4 cups shredded Monterey Jack cheese 59milliliters

olive oil 1teaspoon

dried oregano 118milliliters

crumbled queso fresco 1Tbsp

sugar 237milliliters

thinly sliced sweet onion 237milliliters

vegetable broth 355milliliters

chopped zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.