Ricotta-Spinach Tacos

Ingredients

• 8 ounces ricotta (preferably fresh), at room temperature
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic, chopped
• Kosher salt
• 1 tablespoon vegetable oil
• 1 white onion, sliced into ½-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers, drained
• + 4 more ingredients
• • 2 bunches fresh spinach (about 1 pound), stemmed
  • ½ teaspoon ground cumin
  • 8 to 12 corn tortillas
  • Salsa verde, for serving

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

View full recipe at SpringPad