Vegetarian Enchilada Pies

Ingredients

• 1.5 cups bell pepper chopped
• 15 oz black beans rinsed mashed drained canned
• 12 6-inch corn tortillas ()
• 4 servings cilantro leaves fresh sour red chopped
• 2 oz hibiscus petals dried
• 0.3 teaspoon thyme dried
• 4 servings enchilada sauce 
• 1 teaspoon kosher salt 
• 5 oz monterrey jack cheese shredded
• 0.3 cup olive oil 
• 1 teaspoon oregano dried
• 0.5 cup queso fresco crumbled
• 1 tablespoon sugar 
• 1 cup onion sweet thinly sliced
• 1 cup vegetable stock 
• 1.5 cups zucchini chopped

Equipment

• frying pan
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 35
2. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat.
3. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump.
4. Drain flowers, and coarsely chop.
5. 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.
6. 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.
7. Bake at 350 for 20 minutes or until bubbly.
8. Sprinkle with queso fresco and remaining Monterey Jack cheese.
9. Serve with Enchilada Sauce and toppings.
10. *20 (4-inch) corn tortillas may be substituted.
11. Add 2 more layers, and divide filling accordingly.