Name: Ricotta-Spinach Tacos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Ricotta-Spinach Tacos

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