Lentil Barbacoa Tacos
Prep Time:
15 Minutes
Serves:
4–6 Servings
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
Smoky, spicy, and packed with bold Mexican-inspired flavors, these lentil barbacoa tacos are a hearty plant-based twist on a classic. Brown lentils and finely shredded carrots create a deliciously meaty texture that’s perfect tucked into warm tortillas with all your favorite toppings.
Ingredients
Lentil Barbacoa
- 2 tablespoons olive oil
- 1 white or yellow onion, thinly sliced
- 5 cloves garlic, minced
- 1½ cups cooked brown lentils (or 1 (15 oz / 425 g) can, drained and rinsed)
- 1½ cups finely shredded or grated carrots
- 2–3 tablespoons brown sugar
- ½ teaspoon sea salt
- ½ teaspoon black pepper, plus more to taste
- 3 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons cayenne pepper (adjust to taste)
- 3 chipotle peppers in adobo sauce
- 3 teaspoons adobo sauce (or more for extra heat)
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- ¼ cup water, plus more as needed
- 2–3 tablespoons barbecue sauce (optional, for a slightly sweeter, richer flavor)
For Serving
- Corn or flour tortillas
- Pickled red onions
- Pickled jalapeños
- Sliced avocado
- Shredded lettuce
- Fresh cilantro
- Lime wedges
Linked Recipes
Preparation
Step 1
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.
Step 2
Stir in the garlic and cook for 30 seconds, until fragrant.
Step 3
Add the shredded carrots and cook for 3–4 minutes, allowing them to soften.
Step 4
Stir in the smoked paprika, cumin, oregano, cayenne, salt, and pepper. Cook for about 1 minute to toast the spices.
Step 5
Add the cooked lentils, chipotle peppers, adobo sauce, tamari, lime juice, apple cider vinegar, brown sugar, and water. Stir well to combine.
Step 6
Using the back of a wooden spoon or a potato masher, lightly mash some of the lentils directly in the pan. This creates a heartier, meatier texture while still leaving plenty of whole lentils.
Step 7
Simmer for 5–8 minutes, stirring occasionally, until the mixture thickens and the flavors meld together. Add a splash of water if it becomes too thick.
Step 8
If using, stir in the barbecue sauce during the last minute of cooking for an extra layer of smoky sweetness. Taste and adjust the seasoning with additional salt, lime juice, or adobo sauce if desired.
Step 9
Warm the tortillas and fill each with the lentil barbacoa. Top with pickled onions, pickled jalapeños, sliced avocado, shredded lettuce, and fresh cilantro. Serve with lime wedges on the side.
