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1
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Rinse and remove stems. Finely chop leaves and set aside; finely chop stems.
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2
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In a deep frying pan saute' in 2T oil the onions, stems, and garlic until softened, about 10 minutes.
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3
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Add cumin and pepper to the frying pan and cook about 5 minutes or until greens are wilted. Add water if necessary; remove from heat.
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4
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Mix in the ricotta and set aside.
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5
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Combine the tomato sauce and taco seasoning and pour 1 C of the sauce in the bottom of a 9x13 baking pan.
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6
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Spoon the greens/cheese mixture into tortillas, roll, set in pan, pour remaining sauce on top, and cover and bake in a preheated 350F oven for 40 minutes. Sprinkle remaining cheese on top and melt in oven.
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