Quick Fix: Carrot and Green Chile Tacos with Ricotta and Cilantro

TACOS!!!!

These tacos need no explanation-- simple and awesome.

What you need!!
Super delicious tortillas (try Abbo Blue and Abbo Blanco local--to Boulder--heirloom, organic tortillas!)
Olive oil
1/2 medium onion, diced
2 carrots, grated
2 cloves of garlic, minced
1 roasted Hatch chile (you can have these frozen from last year or from the can!)
1 tablespoon of plain almond/milk or 1/2 tablespoon of cream
Cumin
Salt

1/2 cup of ricotta cheese
1/2 cup of finely chopped cilantro
Salt
Pepper

To Garnish
Avocado*optional
Pickled Onion*optional (see previous recipe)


Saute your onions and carrots in a light coat of olive oil, until slightly sift and golden brown over medium-high heat (about 5 minutes)

Add green chile, almond milk (or cream) and let it evaporate, stirring to coat all of the veggies. Add 1 teaspoon of cumin and salt to taste. Stir and let ingredients simmer on medium low for about 7-10 minutes.

While veggies are simmering, mix ricotta, cilantro, salt and pepper in bowl...boom. Done.

Heat your tortillas (I prefer to heat mine in a lightly oiled, hot cast iron pan) and then top your tacos. Enjoy-- these were super tasty.