Sunday, February 19, 2017

Spinach Ricotta Taco

                                                    photo GCB Press all right reserved


6  ounces ricotta (preferably fresh), at room temperature
2  cloves garlic, chopped
    Himalayan pink salt
1  tablespoon vegetable oil
1  ounce diced green chilis
4  ounces button mushrooms sliced
1/2  white onion, sliced 1/2-inch-
8  ounces white beans drained
2  cups fresh spinach
1  teaspoon ground cumin
4  corn tortillas
1/4  cup chili sauce

  1. Combine the ricotta and 1 clove garlic in a medium bowl season with salt.
  2. Heat vegetable oil in a large skillet over medium heat. Add onion and cook until lightly browned. Stir and continue cooking until the onion begins to soften. Add the chiles, spinach and cumin, cook, stirring, until the spinach begins to wilt. Add the remaining clove garlic and cook until the spinach is completely wilted. Season with salt; transfer to a bowl, keep warm.
  3. Warm the tortillas in a dry skillet. Divide the spinach, bean mushroom mixture between the tortillas, top with the ricotta, fold and garnish with chili sauce.

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