Tacos with ricotta and spinach

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 315, total fat 12 G., saturated fats 5 G., proteins 12 G., carbohydrates 43 G., fiber 9 G., cholesterol 29 mg, sodium 381 mg, sugar - G.

A delicious and easy way to serve spinach is in vegetarian Mexican tacos. For the tacos, you'll need small corn tortillas, spoon the filling onto them, and fold them in half. For the filling, sauté fresh spinach in a pan with onions and spices until wilted. For a more piquant flavor, add pickled jalapeños. Serve with garlicky ricotta cream, fresh cilantro, and salsa verde. Mexican salsa verde is a green sauce made from chopped tomatillos, chili peppers, and lime juice. It can be purchased canned.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 - 12 corn tortillas
0.5 kg ricotta at room temperature
2 tbsp chopped cilantro
3 cloves garlic, chopped
1 tbsp. vegetable oil
1 white onion, cut into 1cm thick rings.
2 cans (113g each) chopped chili peppers, drained
2 bunches fresh spinach (about 450 g), stems trimmed
0.5 tsp ground cumin
Salsa verde, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, ricotta cheese, spinach, chili pepper, cumin

Cooking the dish according to the recipe:

In a bowl, combine ricotta, cilantro and 1 clove of garlic, season with salt.
Heat vegetable oil in a large skillet over high heat. Add the onion and cook, undisturbed, until golden brown, 1-2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes.

Add the chili peppers, spinach (in batches), and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 garlic cloves and cook until the spinach is completely wilted, about 3 more minutes. Season with salt, transfer to a bowl, and keep warm.
Heat the tortillas in a dry frying pan or wrap them in a damp towel and microwave for 1-2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture, and spoon salsa verde and fold in half. Serve with extra salsa.

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