A few months ago I stumbled onto the Naturally Ella blog.  Her food posts are seasonally vegetarian and often vegan if you lean that way.  I’ve tried a few of her recipes but one of my favorites so far is the Roasted Corn and Ricotta Enchilada, and it also happens to be gluten free!  

   This recipe boasts a combination of unique ingredients and offers your palette salty, sweet, and spicy all at the same time.  Because I am not vegetarian and I wanted to give the dish a bit more substance, I added three grilled chicken breasts, which were diced up and mixed into the ricotta and corn filling.  Keeping with the enchilada theme, I marinated my chicken breast for 30 minutes prior to cooking with lime juice, olive oil, cumin and some tequila.  Make sure you leave extra time to prepare this meal because you will need to roast the corn, cook the chicken, make the sauce, and grill the tortillas prior to putting it all together.  I always make sure to grill my corn tortillas with a dash of olive oil on my grill pan to give them a bit of a crunch.  

    When I make this dish, I like to serve it with a side of rice, an avocado salad and extra limes.  This delicious combination is not only quite tasty, but good for you as well!  Enjoy!

Roasted Corn and Ricotta Enchiladas

Avocado, Corn and Black Bean Salad

-1 can black beans, drained and rinsed

-3 avocados peeled and diced

-½ red onion, diced

-½ cup roasted corn

-¼ cup cilantro, chopped

-Juice of 1-2 limes

-1 tsp cumin (optional)

-Salt to taste

Combine first 5 ingredients in a bowl and stir to combine.  Season with juice of 1-2 limes, salt, and cumin if desired.  Enjoy!