Ricotta-Spinach Tacos

Name: Ricotta-Spinach Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams sliced green chile peppers, drained; 8 corn tortillas; 2 Tbsps chopped fresh cilantro; 510 grams ricotta (preferably fresh), at room temperature; 3 cloves garlic, chopped; 1 teaspoons ground cumin; 4 servings Kosher salt; 4 servings Salsa verde, for serving; 454 grams bunches fresh spinach (about , stemmed; 1 Tbsp vegetable oil; 1 white onion, sliced into 1/2-inch-thick rings

Ricotta-Spinach Tacos might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and vegetarian recipe has 434 calories, 21g of protein, and 23g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have onion, ricotta, ground cumin, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Cilantro

Ricotta Cheese

Garlic

Clove

Salt

Equipment you will use

Bowl

Heat the vegetable oil in a large skillet over high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Onion

Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt.

Ingredients you will need

Spinach

Chili Pepper

Cumin

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.

Ingredients you will need

Whole Garlic Cloves

Spinach

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Salsa Verde

Wrap

Ricotta Cheese

Spinach

Equipment you will use

Microwave

Frying Pan

Serve with more salsa.

Ingredients you will need

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

Equipment

Bowl

Frying Pan

Microwave

Ingredients

Servings:

227grams

sliced green chile peppers, drained 8

corn tortillas 2Tbsps

chopped fresh cilantro 510grams

ricotta (preferably fresh), at room temperature 3cloves

garlic, chopped 1teaspoons

ground cumin 4servings

Kosher salt 4servings

Salsa verde, for serving 454grams

bunches fresh spinach (about , stemmed 1Tbsp

vegetable oil 1

white onion, sliced into 1/2-inch-thick rings

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.

DeLoach Russian River Pinot Noir

A beautiful ruby red color in the glass, the 2018 Russian River Pinot Noir opens with bright red fruit aromas of strawberry and cherry. Raspberry, rhubarb and dark plum flavors are met with a touch of spice and bright acidity. This is a medium-bodied wine with moderate tannins and a lingering and mouthwatering finish