Inspiration: Love & Olive Oil | Serves: 12 enchiladas | Time: 1 hr
Changes: A TON. The filling is different. I used a previous vegan nacho cheese sauce. I even changed up some toppings.
1 cup dried #hibiscus flowers
2 tbsp lime infused olive oil
1 large onion, thinly sliced
2 large #carrots, grated
1/4 cup sugar
1/2 tsp ground dried oregano
1/4 tsp dried thyme leaves
1 medium #sweetpotato, peeled and diced into 1/2 to 1 inch cubes
1/4 cup coconut milk
3 tbsp nutritional yeast
3 tbsp EVO
2 tbsp coconut aminos
2 tbsp lemon juice
1 tbsp sriracha sauce
1/2 tsp garlic powder
1/4 tsp salt
Vegetable oil, for frying
12 6-inch corn tortillas
1 can enchilada sauce
1 cup thinly sliced purple cabbage
Get to boiling! I'm listing the cheese sauce instructions first because you can make it the night before.
Place the sweet potato cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow the potatoes to cool a bit.
Place the sweet potato and all remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again. Keep refrigerated until ready to cook.
For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5–8 minutes. Strain, reserving flowers (save the liquid for sipping or adding to your tea later).
Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes.
[At this point, preheat your oven to 350F.]
Add softened hibiscus flowers, carrots, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.
Ladle about half of the cheese sauce and enchilada sauce into the bottom of a large baking dish or oven safe skillet.
Working in batches, wrap tortillas in a moist paper towel and microwave for 20-30 seconds, just until softened. Place 1/4 cup of the filling into the center of a tortilla and roll. Place into prepared baking dish or skillet, seam-side down. Repeat until all tortillas are used.
Brush tops of enchiladas lightly with oil. Place into oven and bake until tops just begin to brown, about 10 minutes. Remove from oven, cover with remaining sauces and return to oven. Bake 10 minutes more.
Remove from oven and top with shredded red cabbage and avocado slices.