Ricotta-Spinach Tacos Recipe

Name: Ricotta-Spinach Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: l8 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

Servings: persons

l8 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.
3
Add the onion and cook without stirring until lightly browned, 1 to 2 minutes.
4
Stir and continue cooking until the onion begins to soften, about 2 minutes.
5
Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt.
6
Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes.
7
Season with salt; transfer to a bowl and keep warm.
8
Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes.
9
Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold.
10
Serve with more salsa.
11
Photograph by Antonis Achilleos

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: l8 ounces ricotta (preferably fresh), at room temperature, 2 tablespoons chopped fresh cilantro, 3 cloves garlic, chopped, Kosher salt, and more.

Yes, Ricotta-Spinach Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta-Spinach Tacos

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