BBQ Pulled Carrot Tacos Recipe (30-Minute Meal) (2024)

5 from 3 votes

For the BBQ pulled carrot:

• 2 cups shredded carrot (3 to 5 carrots)
• 1 tsp olive oil
• salt and pepper to taste
• 1/2 cup BBQ sauce scant

For the quick re-fried black beans:

• 2 tsp olive oil
• 1/2 white or yellow onion diced
• 1 and 1/2 cups cooked black beans with liquid (see notes)
• salt and pepper to taste

For the BBQ pulled carrot tacos:

• 6 corn tortillas
• BBQ pulled carrots (above)
• quick re-fried black beans (above)
• 2 avocados cubed
• 1/4 head of purple cabbage shredded
• (optional) dressing or sauce of choice (I used ranch)
• other toppings as desired

For the BBQ pulled carrots:

• 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.

For the quick re-fried black beans:

• 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.

For the BBQ pulled carrot tacos:

• (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!

BEAN COOKING LIQUID: If you are using canned black beans, simply use the entire contents of can including the liquid. If you are using beans that you cooked yourself, use about 1/4 cup of reserved cooking liquid, or substitute with vegetable broth.

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!