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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

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.

Step 6

Grease a baking dish (approximately 9x13 inches) and spread a thin layer of the tomato sauce on the bottom.

Step 7

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.

Step 8

Pour the remaining tomato sauce evenly over the enchiladas. If using, sprinkle the shredded vegan cheese on top.

Step 9

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.

Step 10

Garnish the enchiladas with chopped cilantro and serve with lime wedges on the side for a zesty finish.

Nutrition Facts

Serving size	(2746.1g)

Amount per serving	% Daily Value*
Calories	2080.0

Total Fat 87.0g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1080.0mg	0%
Total Carbohydrate 291.1g	0%
Dietary Fiber 41.3g	0%
Total Sugars 57.6g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 2144.9mg	0%
Iron 56.5mg	0%
Potassium 2182.3mg	0%

*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.

Source of Calories

Fat: 37.3%

Protein: 7.2%

Carbs: 55.5%