Ricotta-Spinach Tacos

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
  2. 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.
  3. 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.
  4. 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