You all loved my BBQ pulled sweet potato sandwiches so I thought I’d create a similar recipe using carrots! Carrots are shredded and then braised in barbecue sauce, then piled with tasty toppings to make these BBQ pulled carrot tacos.
I’ve added lots of fresh jalapenos, avocado, and crunchy purple cabbage to my BBQ pulled carrot tacos and… I hate to admit it, but the sauce on top in the pictures is my secret fave ranch dressing. In all seriousness, 75% of the reason I used it is to help make the colors pop in the pictures. (Food blogger hacks!) These tacos are actually perfectly great without any sauce added at all. Or, you can use my recipe for homemade avocado ranch dressing, cashew cream, or even just extra avocado. The BBQ pulled carrots are already saucy and juicy, so there’s no need to worry about the tacos being dry.
I’m so happy that it’s finally spring! I’ve got spring veggies on the brain, which is part of why I’ve shared these pulled carrot tacos today. Some other recipes I’m working on include a fantabulous carrot cake with cream cheese frosting, my first-ever asparagus recipe on this website (what the what?!), and a fresh and bright pesto to rival my spinach pesto pasta, if I may say so myself. Also, I was on the west coast last week and I discovered a new-to-me brand of vegan pudding using a super weird ingredient that totally worked, so I’m now feverishly trying to recreate it. If I succeed, you’ll be the first to know. Happy spring, and I hope you enjoy these barbecue pulled carrot tacos!
- about 2 cups shredded carrot (3 to 5 carrots)
- 1 teaspoon olive oil
- salt and pepper
- scant ½ cup BBQ sauce, homemade or store-bought (I prefer this brand)
- 2 teaspoons olive oil
- ½ white or yellow onion, diced
- 1 and ½ cups cooked black beans with liquid (see notes)
- salt and pepper
- 6 corn tortillas
- BBQ pulled carrots (above)
- quick re-fried black beans (above)
- 2 avocados, cubes
- ¼ head of purple cabbage, shredded
- (optional) dressing or sauce of choice (I used ranch)
- other toppings as desired
- Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally.
- Once the carrot is starting to dry out and lightly brown, add the BBQ sauce and stir. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally, or until the carrot is cooked to your preference. I like mine to still have a little bit of bite to them. Season to taste with more salt and pepper, hot sauce, etc.
- Heat the olive oil in a skillet over medium to medium-high heat. Add the onion and cook for 3 to 5 minutes, stirring frequently, until the onion is starting to brown.
- Add the black beans with liquid and stir. Reduce the heat to medium-low. Continue to cook, stirring occasionally (taking care to scrape around the bottom of the pan) and mashing the beans as you stir, until the mixture has thickened to your liking.
- Season to taste with salt and pepper.
- (optional, but recommended) Warm the tortillas in a skillet for 30-40 seconds per side to make them more pliable for filling.
- Spread a dollop of re-fried black beans onto a tortilla, then top it with a handful of the BBQ pulled carrots, and the other toppings to taste. Enjoy!
MAKE AHEAD: Carrots and beans can be cooked in advance and reheated before serving. The beans thicken as they cool, so add a splash of liquid when you're reheating them.
TOPPINGS: Mix and match your favorite toppings, but I don't recommend skipping the fresh cabbage, as it provides a little crunch which gives a needed texture contrast!
More taco recipes!