Ricotta-Spinach Tacos (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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
5. Photograph by Antonis Achilleos
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