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Epicurious

Avocado and Ricotta Soft Tacos

I opted to make these only as soft tacos, as the filling is a bit too sensuous (a polite word for “messy”) for quesadillas. This is definitely a knife-and-fork dish.

Recipe information

  • Yield

    4 servings

Ingredients

1 medium-large ripe avocado, pitted and thinly sliced
4 soft taco-size (8- to 10-inch) flour tortillas
Salsa or canned green chilies, as desired
1 cup part-skim ricotta cheese
2 scallions, thinly sliced

Preparation

  1. Step 1

    Arrange a single layer of avocado slices on one-half of each tortilla, top with salsa and ricotta cheese, and sprinkle with scallions. Arrange on individual plates.

    Step 2

    Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes), and fold over. Eat at once with a knife and fork.

  2. Menu: Sensuous Southwestern

    Step 3

    Avocado and Ricotta Soft Tacos (this page)

    Step 4

    Beer-Stewed Pinto or Pink Beans (page 116)

    Step 5

    or

    Step 6

    Marinated Beans (page 40)

    Step 7

    Tomato-Mango Salsa (page 237)

  3. nutrition information

    Step 8

    Calories: 301

    Step 9

    Total Fat: 15g

    Step 10

    Protein: 13g

    Step 11

    Carbohydrate: 30g

    Step 12

    Cholesterol: 19mg

    Step 13

    Sodium: 285mg

The Vegetarian 5-Ingredient Gourmet
TagsTacoAvocadoVegetableRicottaCheeseDairyMainDinnerLunchNut FreeVegetarian5 Ingredients or FewerQuickEasyWeeknight MealsMicrowaveCookbooks
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