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Ricotta-Spinach Tacos Recipe

Nutrition per serving    (USDA % daily values)
CAL
274
FAT
32%
CHOL
9%
SOD
24%

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Ingredients for 4 servings

8 ounces ricotta (preferably fresh), at room temperature

1 tablespoon vegetable oil

Salsa verde, for serving

2 (4-ounce) cans sliced green chile peppers, drained

3 cloves garlic, chopped

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

1 white onion, sliced into 1/2-inch-thick rings

2 bunches fresh spinach (about 1 pound), stemmed

Kosher salt

8 to 12 corn tortillas

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