Texas is big on barbecue. But it does me no good because Texas’ claim to fame is brisket barbecue, and my heart belongs to pulled pork. Sometimes, for various reasons, a giant vat of fatty meat slathered in barbecue sauce won’t cut the mustard, and that’s where this recipe comes in. It’s healthy(ish), it’s vegan, and you can make a large pot of it to eat throughout the week. (Technically you can do the same with pulled pork, but have you ever seen the congealed fat on leftover pulled pork? Gross.)
BBQ Carrot & Beet Tacos
1 small yellow onion, minced
2 cloves garlic, minced
4 large carrots
1 medium sized beet, peeled
1 cup BBQ sauce
1 TBS olive oil
corn taco shells (hard or soft - your choice!)
cilantro, sliced radish, and lime for garnish
- Cut carrots and peeled beets into long, thin matchsticks. I find this works best if you cut them into long thin strips with a mandolin, then slice into matchsticks. Alternately, you can use a spiralizer or the large holes of your box grater to shred the carrots and beets.
- Heat the olive oil in a sauce pan over medium heat and add onions and garlic. Cook for a few minutes, stirring regularly, until onions turn slightly translucent.
- Add the matchstick carrots and beets and top with BBQ sauce just to coat. Reduce to medium low and cover, cooking 15-20 minutes, stirring occasionally, until the veggies start to get tender.
- Remove lid to allow the sauce to thicken.
- Once the veggies are the consistency of pasta (not too crunchy, but not mush), remove from heat. Warm the taco shells on a flat pan over medium-high heat and plate, serving a few spoonfuls of BBQ veggies on 2 warm taco shells. Top with sliced radish and cilantro for garnish. Serve with sliced limes.