Name: Vegan Barbacoa Tacos
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 ½ cups dry brown or french lentils; 3 cups water; ½ tsp salt; 1 bay leaf; ½ of a red onion, finely chopped; 6 cloves garlic (minced); 2 cups carrots, shredded; 1 ½ cup beets, shredded; 1 Tbsp smoked paprika; 1 Tbsp cumin; 1 Tbsp oregano; 1 tsp allspice; ½ tsp turmeric powder; ⅛ tsp black pepper; 2 Tbsp Tamari ((or sub soy sauce)); 3-4 chipotle peppers in adobo sauce (minced + 2 tsp sauce (use less if sensitive to spicy)); ½ cup veggie broth or water; 2 Tbsp apple cider vinegar; 1 large Mango, cut into small cubes ( (sub peaches or pineapple, or use canned)); 3 Tbsp red onion, finely chopped; ½ of a jalapeño, minced ((some or all seeds removed)); 3 Tbsp cilantro (minced); 2 Tbsp tsp lime juice; pinch of salt; ¼ cup red cabbage, thinly sliced; 1 avocado, sliced ((optional))

Jump to Recipe Print Recipe

Taco Tuesday has never been so good! These Vegan Barbacoa Tacos are a party for the tastebuds; loaded with a savory blend of lentils, shredded carrots and beets, flavored with smoky and spicy seasonings, then topped with a Mango Lime Salsa for a little bit of sweet to compliment the spicy! Surprisingly easy to make and naturally gluten free, these barbacoa tacos are rich in flavor and hearty in texture, rivaling the traditional meat-based barbacoa—with the advantage of being incredibly healthy.

This Vegan Barbacoa Taco recipe makes a good-sized portion so it’s great for a big family or batch cooking. Barbacoa is rich and savory, smoky, with flavor from spices and spicy (which can be customized and dialed down if sensitive to spice). This makes for a great weeknight meal, although I will say that using a food processor for prep is a game changer and cuts the recipe time down significantly. These vegan barbacoa tacos are perfect for anyone who loves tons of flavor, a hint of spice, balanced with juicy sweet!

What is Barbacoa?

Barbacoa is a traditional cooking method that originated with the Taíno people of the Caribbean. Tough cuts of meat were seasoned and slow-cooked until tender, then used as a filling.

Traditionally, barbacoa tacos are made with beef, goat, or lamb. My plant-based version uses beets, carrots, and lentils to capture the hearty texture, making it healthy, veggie alternative!

Variations

Mangos out of season?
Check the produce section and see what’s ripe. Peaches or pineapple are great substitutes, or even ripe plums. If there’s nothing in the produce section, canned mangos or peaches will work.
No beet?
No problem! Just sub extra shredded carrots in place of the shredded beet. It won’t be as vibrant in color, but it will still taste just as delicious!
Customize the spice.
Go light or even omit adobo peppers entirely for less spice. If omitting adobo peppers entirely, sub ¼ tsp liquid smoke so the barbacoa still has a rich, smoky flavor.

Option to omit some or all the seeds from the the jalapeño in the mango lime salsa, or omit the pepper entirely.
Too spicy?
It happens. Top with avocado or vegan sour cream to help cool your tastebuds down.
No food processor?
A little julienne tool will also thinly shredded carrots and beets if you don’t have a food processor. A box grater will also work, but prepare for a workout!

This julienne tool is a great for thinly sliced carrots

Tips for Success

Use a food processor
This will save you gobs of time with the prep work. Use the chopping blade to mince the garlic, then remove garlic and finely chop the onion. Scoop out the onion, then fit with the grating blade, and grate the carrots and beet. (About 2 large carrots and ½ of a large beet.)

I cannot emphasis how much quicker this recipe goes if you have a food processor!
Don’t overcook the lentils
Cook lentils according to package directions and cook until tender but not mushy. The lentils will cook further with the onions, carrots, beets, and spices so it’s important they aren’t mushy right out of the gate.
Simmer barbacoa longer
For optimal flavor, simmer the barbacoa for 30 minutes for everything to absorb flavors. Not required, 15 minutes is totally fine, but longer is better.

Nutrition Spotlight

Lentils
Lentils are one of the most nutritional legumes, packed with protein (18 grams per cup) as well as the highest antioxidant content among legumes.

Beets
Aside from being visually stunning, beets are an excellent source of fiber, folate, manganese, potassium, iron, and vitamin C. Beets contain nitrates, which aids in dilation of blood vessels and increases blood flow to the brain—improving physical performance and brain function.

Carrots
Carrots are packed with beta-carotene and antioxidants that support eye health and immune function. While most vegetables lose antioxidant power when cooked, carrots are one of the few exceptions!

How to make Vegan Barbacoa Tacos

Step 1:
In medium-sized pot, add 3 cups water, 1 ½ cups of dried green or french lentils, ½ tsp salt, and a bay leaf. Bring to a boil, reduce heat to a simmer with a tilted lid until lentils are tender but not mushy, 15-25 (according to package directions).

Once lentils finish cooking, remove the bay leaf.

Step 2:
Heat a large pot on medium heat. Once hot, 2 tsp avocado oil and sauté onions until softened, stirring frequently. Add garlic and cook for 15 seconds, until fragrant.

Step 3:
Add shredded carrots, shredded beets, ½ cup vegetable broth, and everything else under “spices + liquid” and stir to combine. Once lentils finish cooking, stir in cooked lentils also. Cover pot a lid and simmer on low for 15-30 minutes.

Taste, and add anything more the Barbacoa filling may need.

Step 4:
In a medium sized bowl, stir together all ingredients under “Mango Lime Salsa“. Add anything more to-taste.

Step 5:
Heat a medium or large skillet on medium heat and warm the tortillas until softened, flipping halfway through. Fill tortillas with Barbacoa, a scoop of Mango Lime Salsa, and top with finely sliced red cabbage and optional avocado. Enjoy!

Vegan Barbacoa Tacos with sides of mango pico de gallo and guacamole

Print Recipe

5 from 1 vote