Ricotta and Spinach Tacos - Detailed recipes with photos.

An excellent and easy way to serve spinach is to cook vegetarian mexican tacos. For tacos you will need small corn tortillas on which you put the filling and roll in half. And for the filling, fry in a pan with onions and spiced fresh spinach until it wilts, for a more savory taste add marinated jalapeno peppers. Serve with cream ricotta with garlic and fresh cilantro and salsa verde sauce. Mexican salsa verde is a green shredded sauce vegetable physalis with chili pepper and lime juice. You can buy it canned in the bank. Nutritional value of one serving: (total 4) Calories 3one 5, total fat 12 g., Saturated fat g., Proteins 12 g., carbohydrates 43 g, fiber g., cholesterol mg., sodium mg., sugar g. Time: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

8 to 12 corn tortillas
0.5 kg ricotta room temperature
2 tbsp. l chopped cilantro
3 cloves of garlic, chopped
1 tbsp. l vegetable oil
1 white onion, sliced in rings 1 cm thick.
2 cans (113 g each) of canned chopped chili peppers, drain the liquid
2 bunches of fresh spinach (approximately 450 gr.), Cut the stems
0.5 tsp ground zira
Salsa Verde, for serving

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

Recipe preparation:

In a bowl, mix ricotta, cilantro and 1 clove of garlic, salt it.
In a large frying pan over high heat, heat the vegetable butter. Add the onion and fry without stirring until it is browned, 1-2 minutes. Stir and continue to fry until onions begin soften, about 2 minutes.
Add chili peppers, spinach (in batches) and zira and cook, stirring until spinach begins to fade. Add the remaining 2 cloves of garlic and fry until the spinach is completely wilted, yet about 3 minutes. Salt, transfer to a bowl and keep warm.
Heat tortillas in a dry pan or wrap them in a damp towel and warm in the microwave for 1-2 minutes. Spread the spinach mixture on the tortillas, put the mixture from ricotta and a spoonful of salsa verde and fold in half. Serve with extra salsa.