Loaded vegan tacos filled with tender BBQ pulled carrots, quick refried black beans. Carrots are shredded and then braised in barbecue sauce, then piled with tasty toppings to make these BBQ pulled carrot tacos.

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Total Yield 6 tacos
Calories Per Serving 215 kcal
Author Yup, it’s Vegan

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 wit