If you don’t love the fall, well, you may want to examine your sanity. I can think of few things better than a crisp fall day with sun shining, leaves turning and the faint scent of spiced cider in the air. I love fall jackets, apple picking and just about ANYTHING made with pumpkins. Come on, you know you do too.
Pumpkin, corn and ricotta might seem like a weird combination, but I assure you it is savory, satisfying and delicious. This recipe was inspired by a recipe from one of my favorite blogs called Naturally Ella which features seasonal, vegetarian food that always looks beautiful and delicious. Erin’s Roasted Corn Ricotta Enchiladas with Chipotle Tomato Sauce easily morphed into my version using pumpkin puree and a short-cut using canned tomato sauce.
This is a great dish to make on a Sunday to eat for dinner during the week, or even for a dairy lunch during Sukkot. After all – enchiladas are “stuffed’ making this (almost) traditional for the festival holiday. Serving a crowd? The recipe easily doubles or triples.
2 ears fresh corn
1 Tbsp olive oil
¼ tsp salt
Pinch fresh pepper
1 cup ricotta
½ cup pumpkin puree (fresh preferably, but canned is fine)
1 Tbsp fresh lime juice
1 tsp fresh lime zest
½ tsp salt
¼ tsp pepper
2 Tbsp chopped fresh cilantro plus extra for garnish
2 ½ cups canned tomato puree
2-3 canned chipotle chilies in adobo, minced
4-6 whole wheat tortillas
½ cup grated cheddar
Preheat oven to 350 degrees. Remove corn from the cob and place in a small bowl. Toss with olive oil, salt and pepper. Spread corn out onto a baking sheet and roast for 20 minutes, or until kernels are soft and starting to turn golden brown. Allow to cool slightly.
Meanwhile, combine ricotta, pumpkin puree, lime juice and zest, salt, pepper, and cilantro. Add cooled corn to ricotta mixture.
In a small sauce pan mix together tomato puree and chipotle chilies in adobo and heat until warmed through. Depending on how much spice you like, you can add more or less of the chilies.
Spread the bottom of an 8×5 pyrex dish or baking pan with ½ cup of the tomato sauce. Spoon around ½ cup pumpkin ricotta mixture in the middle of each tortilla. Roll up gently (but tightly) and place fold side down in pan. Cover with remaining tomato sauce. Sprinkle with cheddar cheese.
Bake for 20-25 minutes, until cheese is completely melted and bubbling.
Garnish with fresh cilantro. Serve with slices of avocado, black beans and Greek yogurt (or sour cream).