Ricotta-Spinach Tacos

• l8 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 1/2-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers, drained
• 2 bunches fresh spinach (about 1 pound), stemmed
• 1/2 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.
2. Heat the vegetable oil in a large skillet over high heat.
3. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes.
4. Stir and continue cooking until the onion begins to soften, about 2 minutes.
5. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt.
6. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes.
7. Season with salt; transfer to a bowl and keep warm.
8. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes.
9. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold.
10. Serve with more salsa.
11. Photograph by Antonis Achilleos

ricotta, fresh cilantro, garlic, kosher salt, vegetable oil, white onion, green chile peppers, fresh spinach, ground cumin, corn tortillas, salsa

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ricotta-spinach-tacos-recipe.html (may not work)