Vegetarian 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
• 1/2 cup crumbled queso fresco
• Toppings: sour cream, chopped red onion, fresh cilantro leaves

1. Preheat oven to 350u0b0. 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. Saute 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 350u0b0 for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.
5. *20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.

hibiscus flowers, sweet onion, bell pepper, zucchini, olive oil, black beans, sugar, kosher salt, oregano, thyme, vegetable broth, corn tortillas, shredded monterey jack cheese, queso fresco, sour cream

Taken from www.myrecipes.com/recipe/vegetarian-enchilada-pies (may not work)