We are always searching for some meatless options to add to our menu. I recently found a recipe for Ricotta-Spinach Tacos from Food Network and I was inspired. However, since my husband cannot eat spinach, I decided to switch that out. I also opted to use fresh chile peppers instead of canned. We have been really trying to stay away from canned food when fresh options are so readily available!
Here is what I came up with:
8 oz ricotta cheese at room temperature
3 Tbsp fresh cilantro, chopped
3 cloves garlic, chopped
1 Tbsp olive oil
1 small vidalia onion, sliced into rings
2 green chile peppers, sliced
1-1.5 cup chopped broccoli
1/2 tsp ground cumin
small corn tortillas
First, I mixed the ricotta cheese, cilantro, and 1 clove of garlic in a bowl and set it to the side.
Next, I heated the oil in a skillet. Then, I added the onions and cooked them until they were light brown. Next, I added the peppers, broccoli, remaining garlic, and cumin. I cooked the mixture for about 3-4 minutes and then removed from the heat.
To put the tacos together, we warmed the tortillas in the microwave for about 15 seconds. Then, we added the broccoli mixture to the tortilla. Next, we spooned on some of the cheese mixture and added a little bit of salsa on top.
These tacos were easy to make and had a fresh and unique taste. I especially enjoyed the onions! The chile peppers definitely make the dish spicy, so you will want to be careful with how much you add. You can also switch out the broccoli for the spinach and follow the Food Network recipe. This recipe made enough for my husband and I to have tacos for dinner and some for lunch the next day as well!