Ricotta-Spinach Tacos

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 8 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

Photograph by Antonis Achilleos

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    This recipe is featured in:

    Healthy Main Dish Recipes