Ricotta-Spinach Tacos
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 315 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 29 milligrams
- Sodium
- 381 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 9 grams
- Protein
- 12 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
18 ounces ricotta (preferably fresh), at room temperature
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
Kosher salt
1 tablespoon vegetable oil
1 white onion, sliced into 1/2-inch-thick rings
2 (4-ounce) cans sliced green chile peppers, drained
2 bunches fresh spinach (about 1 pound), stemmed
1/2 teaspoon ground cumin
8 to 12 corn tortillas
Salsa verde, for serving
Directions
- Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
- Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
- Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.
- Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g