Spinach, Black Bean, and Ricotta Tacos - Chi Living

Spinach, Black Bean, and Ricotta Tacos

Spinach, Black Bean, and Ricotta Tacos

Tacos are an easy favorite of a lot of folks in the office -- and they're so fun to get creative with! Vegetables and beans make for a simple, nutritious, and delicious recipe. Add spanish rice as a side dish or simply enjoy as a solo dish.           

Ingredients Amount
Fresh ricotta (room temperature) 8 oz
Fresh cilantro 2 Tbs
Black beans (drained and rinse) 1 - 15 oz can
Chopped garlic cloves
Vegetable oil 1 Tbs
Sliced white onion 1
Green chile peppers (drained) 2 - 4 oz cans
Fresh spinach 2 bunches
Sea salt Dash (as desired)
Cumin 1/2 tsp
Corn tortillas 8 - 12
Salsa verde (topping) Desired amount
Lime (topping) 1


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. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes.

3. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 1 clove of garlic and cook until the spinach is completely almost wilted.

4. Add black beans and cook with vegetables for 2 minutes.

5. Season with salt; transfer to a bowl and keep warm.

6. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes.

7. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde, a squeeze of lime, and fold.

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