Tacos with ricotta and spinach

Ingredients:

• 8 - 12 corn tortillas
• 0.5 kg ricotta at room temperature
• 2 tbsp chopped cilantro
• 3 cloves garlic, chopped
• 1 tbsp. vegetable oil
• 1 white onion, cut into 1cm thick rings.
• 2 cans (113g each) chopped chili peppers, drained
• 2 bunches fresh spinach (about 450 g), stems trimmed
• 0.5 tsp ground cumin
• Salsa verde, for serving

Preparation:

1. In a bowl, combine ricotta, cilantro and 1 clove of garlic, season with salt.
2. Heat vegetable oil in a large skillet over high heat. Add the onion and cook, undisturbed, until golden brown, 1-2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes.
3. Add the chili peppers, spinach (in batches), and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 garlic cloves and cook until the spinach is completely wilted, about 3 more minutes. Season with salt, transfer to a bowl, and keep warm.
4. Heat the tortillas in a dry frying pan or wrap them in a damp towel and microwave for 1-2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture, and spoon salsa verde and fold in half. Serve with extra salsa.