Servings: 12
Prep Time: n/a
Cook Time: n/a

Greens
+ 1 Tbsp. canola oil (15 mL)
+ 2 garlic cloves, chopped
+ 1/2 white onion, sliced
+ 32 oz. quelites*, spinach or other greens, washed and chopped (1 kg)
+ 1/2 tsp. salt (2 mL)
+ 1/8 tsp. freshly ground nutmeg (optional) (0.5 mL)

Tomato Sauce
+ 3 plum tomatoes, cut into cubes
+ 1 Tbsp. chopped white onion (15 mL)
+ 1 garlic clove
+ 1/2 tsp. salt (2 mL)
+ 4 dried cascabel chile+ peppers, soaked in warm water

Tortillas
+ 1/2 c. ricotta cheese (125 mL)
+ 1/2 tsp. ground oregano (2 mL)
+ 12 small tortillas

1. In skillet, heat canola oil and add garlic and onion. Sauté until cooked and lightly brown. Add quelites or spinach and sauté until soft. Season with salt and nutmeg.
2. To prepare tomato sauce: In saucepan, combine tomatoes, onion, garlic, salt and chile peppers. Add some of water used to soak peppers. Cook over medium-high heat until tomatoes are soft and sauce consistency is reached.
3. In small bowl, combine ricotta and oregano. Warm tortillas and top each with 1/4 cup (60 mL) greens, 1 Tbsp (15 mL) tomato sauce and 2 tsp (10 mL) ricotta cheese. Fold in half before eating.

* Tips: Quelites are fresh, seasonal herbs local to Mexico. If they're not available, replace with spinach or chard. Cascabel chile peppers are small, round and moderately hot. They can be substituted with another moderately hot chile such as guajillo or a dried chile of choice.

* Recipe courtesy of Chef Guadalupe García de León and CanolaInfo.

Calories: 130;   Total Fat: 3g;   Saturated Fat: 0g;   Cholesterol: 5mg;   Total Carbs: 24g;   Fiber: 5g;   Sugar: 1g;   Protein: 4g;   Sodium: 360mg;