Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

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These incredible open faced enchiladas use Clamato to create a mind-blowing enchilada sauce then are jammed packed with a savory roasted sweet potato, corn and black bean filling and topped off with salty queso fresco and an amazing creamy avocado slaw.

Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

Ash Wednesday is just around the corner and with that arises the tradition of Lent. Exactly QUE (WHAT) is Lent? Lent starts on Ash Wednesday and proceeds through six weeks or approximately 40 days leading up to Easter Sunday. Lent is something that is observed leading up to Holy Week, which marks the death, burial, and resurrection of Jesus. The traditional purpose of Lent is to have a period of time for repentance of sins. Many who are participating in Lent commit to giving up certain types of luxuries or even fast as a form of penitence.

Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

Lent traditions are all about amazing family recipes, gathering friends and family, participating in Lent, attending church services, and supporting one another.

Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

Clamato is a key ingredient for your favorite Lent recipes. It is a delightful, full flavored option when you are fasting or a great key ingredient in recipes. You can find Clamato in the juice aisle at your local Walmart.

Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

These enchiladas have a mind-blowing enchilada sauce made with Clamato then are topped with a roasted sweet potato, corn and black bean mixture but it doesn’t stop there because they are finished off with queso fresco AND avocado slaw!!!! YESSS!!!! Where is the meat?? Said NO ONE!!

Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

What are some of your famila (family) traditions in regards to Lent? Leave me a comment below!

5.0 from 2 reviews
Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw
 
Prep time
Cook time
Total time
 
Ingredients
  • 12-14 corn tortillas
  • 1 cup oil, for frying
  • 1 cup queso fresco ranchero, crumbled
Avocado Slaw:
  • 3 c. cabbage, finely diced
  • ¼ c. onion, finely diced
  • ¼ c. cilantro, finely diced
  • 1 large ripe avocado
  • 1 Tablespoon ReaLime Lime Juice
  • ½ tsp. salt
Enchilada Sauce:
  • 3 New Mexico Chiles
  • 2 c. Clamato
  • 2 large garlic cloves
  • 1 tsp. salt
  • ¼ tsp. ground cumin
  • 3 Tbsp. oil
  • 4 Tbsp. flour
Filling:
  • 3 c. diced sweet potatoes
  • 1 Tbsp. oil
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 c. corn
  • 1 15 oz. can black beans, rinsed and drained
Instructions
  1. To make the avocado slaw: In a medium bowl combine finely diced cabbage, onion, cilantro, avocado, ReaLime lime juice, and salt. Mix until all ingredients are well combine and set aside.
  2. To make the enchilada sauce: Heat a large griddle over medium-high heat. Gently roast the 3 New Mexico chilies on both sides (30 seconds - 1 minute on each side). Remove stem and seeds and wash chilies thoroughly. Place in a blender and add Clamato, garlic cloves, salt, and ground cumin. Blend on high for 2 minutes. Strain through a strainer and set aside. In a medium stockpot, heat 3 Tbsp oil over medium-high heat and add the 4 Tbsp flour. Whisk constantly until the roux turns a toasted brown color. Add the Clamato chili mixture while whisking. Continue whisking over medium-high heat until sauce is thick. Remove from heat and set aside.
  3. To make the filling: Preheat the oven to 425 degrees. Place diced sweet potatoes on a large cookie sheet. Drizzle 1 Tablespoon oil over the sweet potatoes and mix gently. Roast in the oven for 15 minutes. Remove from the oven and add the corn. Roast for another 5-10 minutes or until the sweet potatoes and corn are light brown. Remove from the oven and add the salt, black pepper, garlic powder and black beans. Mix gently until all the ingredients are well combined. Place back in the oven and roast for 5 minutes until the mixture is heated through. Remove from the oven.
  4. To assemble enchiladas: Heat 1 cup oil in a medium saucepan over medium-high heat. Fry each tortilla on both sides until crispy. Dip each tortilla in the enchilada sauce and top with roasted sweet potato filling, crumbled queso fresco, and avocado slaw.
  5. Serve immediately.
Notes
You may substitute 1 cup finely chopped carrots for the sweet potatoes – REPLACE STEP 3 with the following: In a medium stockpot over medium-high heat bring 3 cups of water to boil. Add the carrots and boil for 5 minutes, drain and add in the corn, black beans, salt, black pepper, garlic powder. Mix well. Heat over medium-high heat for 5 minutes until all ingredients are heated through.
Store any leftover enchilada sauce, filling, and avocado slaw in an airtight container in the fridge for up to 3 days.

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12 Responses to Roasted Sweet Potato Enchiladas w/Queso Fresco and Avocado Slaw

  1. Meredith February 2, 2016 at 10:50 am #

    Yummmmy! I love that you made them without the meat. I am not surprised that noone missed it because these looks delicious. Thanks for the recipe!

    • Nelida February 3, 2016 at 10:17 am #

      Thank you! And yep…these are so filling and full of flavor no one will miss the meat! 🙂

  2. Raia February 2, 2016 at 11:15 am #

    I have yet to try making enchiladas, but these do sound delicious!

    • Nelida February 3, 2016 at 10:18 am #

      Say whaaaaaa!?!?!? Enchiladas are a MUST! I hope you give them a try someday so you can fall in love! 😉

  3. Kathryn @ Family Food on the Table February 2, 2016 at 12:28 pm #

    What a delicious vegetarian meal! I love how many layers of flavor these enchiladas said – definitely won’t be missing the meat with all the awesome sweet potatoes, black beans, queso fresco and that sauce! Yum – can’t wait to give these a try!

    • Nelida February 3, 2016 at 10:19 am #

      Thank you I hope you do try them…it’s like a party in your mouth with all those flavors! 😉

  4. Ana February 2, 2016 at 9:44 pm #

    What a delicious recipe and a great option for those who observe Lent. #Client

    • Nelida February 3, 2016 at 10:19 am #

      Thanks! And thanks for the opportunity on this shop…it was fun! 🙂

  5. Maria Gonzalez February 4, 2016 at 9:07 am #

    These look delish!

    • Nelida February 4, 2016 at 9:25 am #

      Thank you! 🙂

  6. Hermanito February 13, 2016 at 9:27 am #

    Oh… Clamato, hope there is enough to make me a bloody marry. 👍

    • Nelida February 15, 2016 at 9:51 am #

      Of course there is! 🙂

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