A light flavorful meal! Sautéed Hibiscus flowers, jicama and carrots in a corn tortilla with a spicy, smokey tomato sauce. Top the enchiladas off with a simple slaw, crema and cotija cheese.
Served with garlic coriander carrots.

This is a recipe I have not cooked in a while and remember it to be a lovely mix of flavors. I’m so excited to share it with you! The recipe ingredients may vary slightly, but I wanted to post the menu even without one of my original pics of the enchiladas.
Order by Monday night!