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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.
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.
Lent traditions are all about amazing family recipes, gathering friends and family, participating in Lent, attending church services, and supporting one another.
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.
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!!
What are some of your famila (family) traditions in regards to Lent? Leave me a comment below!
- 12-14 corn tortillas
- 1 cup oil, for frying
- 1 cup queso fresco ranchero, crumbled
- 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
- 3 New Mexico Chiles
- 2 c. Clamato
- 2 large garlic cloves
- 1 tsp. salt
- ¼ tsp. ground cumin
- 3 Tbsp. oil
- 4 Tbsp. flour
- 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
- 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.
- 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.
- 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.
- 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.
- Serve immediately.
Store any leftover enchilada sauce, filling, and avocado slaw in an airtight container in the fridge for up to 3 days.