All recipes
Kale and ricotta taco
6
20 minutes6
Ingredients
-
6 corn tortillas
-
A splash of STAR Extra Virgin Olive Oil
-
1 medium onion
-
2 cups of kale
-
Salt and pepper to taste
-
1 cup of STAR kalamata olives pitted
-
1 (15-ounce) container ricotta
Instructions
-
1.
Preheat the oven to 752ºF and line a baking tray with parchment paper.
-
2.
Heat a splash of Extra Virgin Olive Oil in a frying pan. Add the chopped onion and cook until soft. Add the finely chopped kale plus salt and pepper to taste. Cook for another minute until it begins to soften. Put by.
-
3.
Serve out the mixture between the corn tortillas. Add the black olives and ricotta.
-
4.
Arrange the folded tortillas on a baking tray. Drizzle with Extra Virgin Olive Oil and bake at 356 ºF for 5 to 7 minutes or until lightly golden.
