Thursday, April 13, 2017

Spinach-Ricotta Tacos

We try to have at least 1-2 vegetarian dinners a week, and this one is going into our rotation! It made plenty for leftovers for dinner the next day, and would also make a nice lunch. We added a little Cholula hot sauce on top for some added flavor. 

Spinach-Ricotta Tacos

makes ~8 tacos


16oz ricotta cheese (room temperature)
2 Tbsp organic cilantro, chopped
3 cloves garlic, chopped
kosher salt
1 Tbsp canola oil
1 yellow onion, sliced thin
16 oz fresh organic spinach leaves
1/2 tsp ground cumin
8 whole grain corn tortillas


1. In a small bowl, combine ricotta, cilantro and 1 clove of chopped garlic. Season with kosher salt, so taste.

2. Heat canola oil in large pan over medium-high heat. Add onion and cook without stirring until slightly browned, about 2 minutes. Stir and continue to cook onion for another 2 minutes. Add spinach and cumin and stir until spinach begins to wilt. Add remaining 2 cloves of chopped garlic and stir, cooking for another 3 minutes. Season with kosher salt, to taste.

3. Warm tortillas according to package directions.

4. Fill tortillas with spinach mixture and top with ricotta mixture. Serve with hot sauce and/or salsa of your choice!

(Recipe adapted from

What are the nutritional benefits of this meal? Spinach is packed with fiber,  vitamins K, A, C, B2, B6 and folate, and the minerals iron, manganese, magnesium, calcium and potassium. Onions are rich in quercetin (a type of antioxidant) and vitamin C. Ricotta cheese is a great source of calcium and protein. Whole grain corn tortillas are a good source of fiber.

No comments:

Post a Comment