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two veggie tacos with hibiscus tortillas on blue plate
5 from 2 votes

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


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


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*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 398mg17%
Potassium 385mg11%
Carbohydrates 31g10%
Fiber 4g16%
Sugar 6g7%
Protein 4g8%
Vitamin A 5265IU105%
Vitamin C 39mg47%
Calcium 46mg5%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.