Preheat the oven to 400 ºC and line a baking tray with parchment paper.
Kale and ricotta taco
- 6 corn tortillas
- A splash of Borges extra virgin olive oil
- 1 medium onion
- 2 cups of kale
- Salt and pepper to taste
- 1 cup of black sliced olives
- 250 g ricotta
Step by step
Heat a splash of EVOO 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.
Serve out the mixture between the corn tortillas. Add the black olives and ricotta.
Arrange the folded tortillas on a baking tray. Drizzle with EVOO and bake at 180 ºC for 5 to 7 minutes or until lightly golden.