Spicy Veggie Barbacoa Street Tacos
These Veggie Barbacoa Street Tacos are loaded with a savory blend of lentils, shredded carrots and beets, smoky and spicy seasonings, and topped with a Peach Pico de gallo for a little bit of sweet to compliment the spicy! Super easy to make, these tacos are rich in flavor and hearty in texture, rivaling the traditional meat-based barbacoa—with the advantage of being incredibly healthy!
Servings: 6 servings
Ingredients
Lentils and filling
- 1 ½ cups dry brown lentils
- 3 cups water
- ½ of a red onion finely chopped
- 2 cups carrots shredded (about 2 medium-sized)
- 1 ½ cup beets shredded (1 large or 2 small-medium sized)
- 6 cloves garlic minced
Spices + liquid
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- 1 Tbsp oregano
- 1 tsp allspice
- 2 Tbsp apple cider vinegar
- ½ tsp turmeric powder
- ⅛ tsp or 10 grinds of black pepper
- 2 Tbsp liquid aminos or tamari or soy sauce
- 3-4 peppers in adobo sauce minced + 2 tsp sauce (use less if sensitive to spicy)
- 1/2 cup veggie broth or water
Peach pico de gallo
- 2 large peaches cut into small cubes (sub canned if out of season or sub pineapple or mango)
- 1/3 of a red or yellow onion chopped
- ¼ cup red cabbage chopped
- ½ of a jalapeño minced (option for some or all seeds removed)
- 3 Tbsp cilantro minced
- 2 Tbsp tsp lime juice about 1 lime
- Salt to taste
For Serving
- 1 avocado sliced
Instructions
- In medium-sized pot, bring 3 cups water to a boil and cook 1 ½ cups of dry green lentils for 15-20 minutes at a simmer with the lid tilted until lentils are tender.
- While lentils cook, finely chop onions and garlic (I use food processor) then place in a large pot or a large skillet with tall sides. Then fit the grating attachment on the food processor or mandolin (or cheese grater) and grate the carrots and beet.
- On medium heat, sauté onions and garlic in a splash of water or oil until softened, stirring occasionally. Add in shredded beets, carrots, vegetable broth, and everything else under "spices + liquid" and stir to combine. When lentils finish cooking, stir in cooked lentils also. Cover with a lid and simmer on low for 15 minutes or so. Taste and add anything more the Barbacoa filling may need (salt or spice).
- While Barbacoa filling simmers, make Peach Pico: stir together all ingredients under "Peach Pico de Gallo" in a medium-sized bowl. Add anything more to-taste.
- Heat medium or large skillet on medium heat and warm the tortillas, flipping halfway through. Fill tortillas with Spicy Barbacoa mix, a scoop of Peach Salsa, and top with avocado. Enjoy!
Notes
Spicy Veggie Barbacoa keeps well in the fridge in a well-sealed container for 5 days.