Roasted Veggie Tacos with Hibiscus Tortillas

It’s going to be a very colorful Cinco de Mayo this year.

I went to a fun restaurant in Denver with my daughter that had a vegetarian taco made with hibiscus corn tortillas.  It has taken me a while, but I finally achieved the bright hibiscus color that I was wanting.

Pour 1 1/2 cups boiling water over 1 cup dried hibiscus blossoms.

Allow to steep for about 30 minutes.  You will want the water to become very concentrated with the hibiscus color.  If the color is weak, then the result will be a gray/lavender tortilla that doesn’t look very appetizing.

In a small mixing bowl and 1 cup masa flour and 1/4 teaspoon salt.

Pour 2/3 cups of the hibiscus liquid into the masa.

Mix well.  If the mixture seems dry, add more liquid 1 tablespoon at a time until you have a nice soft dough that holds together and doesn’t crumble.

Color perfection!

To make my tortillas uniform in shape, I like to use an ice cream scoop.

A tortilla press comes in handy and makes tortilla making a snap.

I use a ziplock bag so the tortilla dough doesn’t stick.  Simply cut the sides of a gallon size ziplock bag so the bag opens completely.

Place the dough on the plastic.  Cover with other side of plastic bag.

Close down the tortilla press.

Presto!  With one press you have an almost perfectly round tortilla.  I’m sure you will be more talented than I am about making your tortillas perfect.  I just not that much of a perfectionist.

Place tortilla on a hot griddle and cook for about 1 minute per side or until just beginning to brown in spots.

Remove from griddle.  I like to stack the tortillas in a clean dish cloth to keep them warm.  Tortillas can be made in advance.  Allow to cool then refrigerate in a resealable bag or cover with plastic wrap.

Repeat the process until all of the dough has been used.  You should have about 8 perfectly bright tortillas.

Dang.  I’m missing a photo of all my ingredients.  (I wonder what where I put that?  I’ll find it somewhere, someday in an obscure folder).  Anyway….

For the vegetable filling you will need the following:
1-2 tablespoon coconut oil (depending on how many veggies you are roasting)
2 cups diced zucchini
2 cups diced sweet potatoes or yams (I love Garnet Yams the best)
2 cups fresh corn cut from the cob (frozen may be substituted)
2-3 poblano peppers
2 teaspoons cumin
2 teaspoons chipotle chile powder or favorite chile powder
1 teaspoon salt
fresh ground pepper
1/2 lime
Avocado slices
fresh cilantro
Queso fresco
reserved soaked hibiscus blossoms

Let me not here that other veggies may be used.  I love adding cauliflower and broccoli as well.

Make sure the veggies are pretty uniform in size.  I like a small dice.  If you are going to use cauliflower or broccoli make sure they are cut very small as well.

I ordered a veggie taco at a local taqueria and the veggies were cut so big that they broke through the tortilla and I ended up with a crumbled taco in my hand.  No bueno!

Place all of the prepped veggies on a baking sheet.  Toss with 1 – 2 tablespoons coconut oil.  Sprinkle with 2 teaspoons chipotle chile powder.

Sprinkle with 2 teaspoons cumin, 1 teaspoons salt and fresh ground pepper.

Stir to evenly coat the veggies.

Place veggies in a preheated 400 degree oven and bake for about 30 minutes or until the veggies re beginning to brown and crisp up a bit.

Meanwhile, fire roast the poblano peppers.  You can roast them on a grill or I like to place them over the flame on my cook top.

Char the outsides of the pepper.  Once charred, place the peppers in a resealable bag and close.  Set aside for 5-10 minutes to allow the peppers to steam.  This makes remove the charred skin a snap.

Remove peppers from bag.  Using a paper towel, remove charred skin.

Remove the seeds from the inside.

Dice the peppers.

Once the veggies are browned, but not overcooked, remove from oven.

Toss with the juice from 1/2 a lime.

Stir in Poblano peppers.

Fill your beautiful tortillas with the roasted vegetables, avocado slices, fresh cilantro, queso fresco and reserved hibiscus blossoms.

5 from 2 votes

Print

Roasted Vegetable Tortillas with Hibiscus Corn Tortillas

Using hibiscus flowers makes for really fun colored tortillas. Roasted veggies as the filling keeps these vegan.

Course Main Course

Cuisine Mexican

Keyword hibiscus corn tortillas, vegan roasted vegetable tacos

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8 tacos

Calories 159 kcal

Author Janet Barton

Ingredients

Hibiscus Corn Tortillas:

• 1 cup dried hibiscus flowers/blossoms I purchased a large bag from Amazon
• 1 1/2 cups boiling water
• 1 cup instant corn masa flour
• 1/4 teaspoons salt

Roasted Vegetable Tacos:

• 1-2 tablespoon coconut oil depending on how many veggies you are roasting
• 2 cups diced zucchini
• 2 cups diced sweet potatoes or yams I love Garnet Yams the best
• 2 cups fresh corn cut from the cob frozen may be substituted
• 2-3 poblano peppers
• 2 teaspoons cumin
• 2 teaspoons chipotle chile powder or favorite chile powder
• 1 teaspoon salt
• fresh ground pepper
• 1/2 lime
• Avocado slices
• fresh cilantro
• Queso fresco omit if Vegan
• reserved soaked hibiscus blossoms

Instructions

To make tortillas:

1. Pour 1 1/2 cups boiling water over 1 cup dried hibiscus blossoms.  Allow to steep for about 30 minutes.  You will want the water to become very concentrated with the hibiscus color.
2. Drain off the water and save the hibiscus blossoms to put into the taco later.  Make sure they are kept hydrated.  Don't let them dry out.
3. In a small mixing bowl and 1 cup masa flour and 1/4 teaspoon salt. Pour 2/3 cups of the hibiscus liquid into the masa.  Mix well.  If the mixture seems dry, add more liquid 1 tablespoon at a time until you have a nice soft dough that holds together and doesn't crumble.  Divide into 8 equal portions and form into balls.  Press each ball on a tortilla press that has been lined with plastic.  Place plastic on top of tortilla and press.  Place pressed tortilla on a hot griddle.  Cook for about 1 minute on each side.  Place cooked tortillas in a clean dish cloth until all tortillas have been cooked to keep warm

For Tacos:

1. Place diced and cut vegetables on a baking sheet.  Toss with coconut oil.  Sprinkle with chipotle chile powder, cumin, salt and pepper.  Place in a preheated 400F degree oven for about 30 minutes or until golden brown, but not overcooked.  Remove from oven and squeeze juice from 1/2 lime.  Toss again. To serve fill tortillas with vegetables.  Garnish with sliced avocado, cilantro, queso fresco and reserved hibiscus blossoms.

Nutrition Facts

Roasted Vegetable Tortillas with Hibiscus Corn Tortillas

Amount Per Serving

Calories 159 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 398mg 17%

Potassium 385mg 11%

Total Carbohydrates 31g 10%

Dietary Fiber 4g 16%

Sugars 6g

Protein 4g 8%

Vitamin A 105.3%

Vitamin C 47.3%

Calcium 4.6%

Iron 25.9%

* Percent Daily Values are based on a 2000 calorie diet.