Lentil Barbacoa Tacos

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.