Vegan Barbacoa Tacos
These Vegan Barbacoa Tacos are loaded with a savory blend of lentils, shredded carrots and beets, smoky and spicy seasonings, and topped with a Mango Lime Salsa for a little bit of sweet to compliment the spicy!
Servings: 8 servings
Equipment
- 1 food processor or julienne tool
- 1 Large pot
- 1 Large skillet
- 1 Small bowl
Ingredients
Lentils
- 1 ½ cups dry brown or french lentils
- 3 cups water
- ½ tsp salt
- 1 bay leaf
Barbacoa base
- ½ of a red onion, finely chopped
- 6 cloves garlic minced
- 2 cups carrots, shredded
- 1 ½ cup beets, shredded
Spices + liquid
- 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
Mango Lime Salsa
- 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
For Serving
- ¼ cup red cabbage, thinly sliced
- 1 avocado, sliced (optional)
Instructions
- Cook lentils: In medium-sized pot, add 3 cups water, 1 ½ cups of dried green 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 bay leaf.
- Barbacoa: Heat a large pot on medium heat. Once hot, add a drizzle of oil and sauté onions until softened, stirring frequently. Add garlic and cook for 15 seconds, until fragrant. Add shredded carrots, shredded beets, 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.
- Mango Lime Salsa: In a medium sized bowl, stir together all ingredients under "Mango Lime Salsa". Add anything more to-taste.
- Serving: 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!
Notes
Vegan Barbacoa keeps well in the fridge in a well-sealed container for 5 days.