Spinach & Ricotta Wild Mushroom Tacos

This recipe for Spinach & Ricotta Wild Mushroom Tacos and sponsored post is written by me on behalf of Mission®. All opinions are entirely my own.

Spinach & Ricotta Wild Mushroom Tacos are the perfect solution for your menu plan in the New Year.  Low in carbs and high in flavor, this delicious vegetarian taco dinner is a family favorite recipe.

Although I always seek to feed my family well-balanced and wholesome meals, I sometimes lose my way during the holidays.  Who doesn’t?  Cheese, carbs and chocolate, oh my!

I have a few resolutions in store for 2018: achieving a better work-life balance, actually completing 1 (at least one!!!) pull up, and celebrating more joy-filled moments.  A girl can dream…

The one resolution I’m dead-certain about?  Serving more veggie-focused meals to my family.  My husband and I love a vegetarian dish.  My oldest son is just fine with veggies, my middle child can be bribed, and my littlest guy?  Well, it might be a tough year.

I’ll do my best to introduce our vitamin-loaded, veggie-filled meal in the most appealing way possible, and for our family, that usually means tacos!  Mission® Carb Balance Soft Taco Flour Tortillas give our family the opportunity to enjoy a more wholesome lifestyle without sacrificing flavor.

Big resolution, bold flavor. It’s an excellent source of fiber. Now, you can enjoy them on your own or with friends and family and not have to sacrifice taste and quality in order to deliver benefits for people with dietary restrictions.

With only 6g of net carbs per serving and loaded with fiber, Mission® Carb Balance Tortillas are soft, delicious, and great for all kinds of meals… like in our recipe for Spinach & Ricotta Wild Mushroom Tacos.  The tortillas are perfect for any of your favorite meals!

When I’m serving these to my boys, I let them pick whether they want spinach or mushrooms if they decide to get picky about it, and for the hubs and me?  Well we want it all… plus hot sauce!

Our Spinach & Ricotta Wild Mushroom Tacos are perfect for family dinners, but are also perfect for entertaining, friends and family watching their diets in the new year.  Perfectly toasted and warmed Mission® Carb Balance Tortillas, are topped with roasted mushrooms, zesty ricotta and wilted spinach for a flavor filled veggie meal.

Spinach & Ricotta Wild Mushroom Tacos

Preheat the oven to 425 degrees Fahrenheit.  Add sliced mushrooms to a baking pan.  Dot with butter and season with salt and pepper.  Bake 20-25 minutes, stirring once.  Remove them from the oven when they are golden brown.

In a medium bowl, stir together the ricotta, lime zest and juice, grated garlic, and salt and pepper to taste.  Set aside.

Heat a large skillet over medium high heat.  Add olive oil, then the spinach.  Season with salt and pepper.  Cook, until just wilted.  Remove from heat.  Wipe out the skillet and heat each tortilla until warmed through and lightly toasted.

Top each tortilla with a few tablespoons of ricotta, spinach, buttered mushrooms.

Garnish with parsley, shallots, hot sauce and lime wedges, if desired.  Serve immediately.

Spinach & Ricotta Wild Mushroom Tacos

Yield: 4 servings

Spinach & Ricotta Wild Mushroom Tacos are the perfect solution for your menu plan in the New Year.  Low in carbs and high in flavor, this delicious vegetarian taco dinner is a family favorite recipe.

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Ingredients

• 1 package Mission® Carb Balance Soft Taco Tortillas
• 16 ounces fresh ricotta cheese
• 1 lime, juiced and zested
• 1 garlic clove, grated
• 10 ounces baby spinach
• 1 Tb. olive oil
• 1 lb. mixed wild mushrooms, sliced
• 3 Tb. butter, divided into cubes
• salt and pepper to taste
• Garnish: parsley, diced shallots, hot sauce and lime wedges

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.  Add sliced mushrooms to a baking pan.  Dot with butter and season with salt and pepper.  Bake 20-25 minutes, stirring once.  Remove them from the oven when they are golden brown.
2. In a medium bowl, stir together the ricotta, lime zest and juice, grated garlic, and salt and pepper to taste.  Set aside.
3. Heat a large skillet over medium high heat.  Add olive oil, then the spinach.  Season with salt and pepper.  Cook, until just wilted.  Remove from heat.
4. Wipe out the skillet and heat each tortilla until warmed through and lightly toasted.   
5. Top each tortilla with a few tablespoons of ricotta, spinach, buttered mushrooms.  
6. Garnish with parsley, shallots, hot sauce and lime wedges, if desired.  Serve immediately.

Don’t miss the chance to win a Fitbit® tracker from Mission!  You can enter by going directly to www.MissionToChange.com or on Twitter by including, #MissionToChange and #Sweepstakes (must include both) and share your New Year’s inspiration or resolution. To find out more information, head over to www.MissiontoChange.com/!

I love my FitBit and love how it helps me stay on track of my fitness goals!  You can also visit the site for more delicious recipes and to find a store near you! Here’s to hoping you’re as lucky as you plan to be healthy in 2018!!

Looking for more healthy inspiration?  Try our Charred Brussels Sprout and Kale Salad or this Grilled Chicken with Chickpeas Salad in your weekly menu planning!

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