If you’re eating more plant-based, you shouldn’t have to give up the foods you love. For many, tacos are one of those meals — they’re fun, they’re shareable, and when you do them like this, they’re as good for you as they are satisfying.

This recipe keeps all the flavor you expect from barbacoa: smoky depth from dried chilies, a hearty filling with red lentils and carrots, and a bright, bold Salsa Roja to tie it all together.

Cook Along With Chef Ryan

Why You’ll Love This Recipe

• Comfort food, done plant-based

• High in protein and fiber, no oil

• Great for family dinners or gatherings

• Leftovers work well for meal prep

• Satisfying flavors you don’t have to miss out on

Ingredients (Serves 4)

Barbacoa Filling

• 4 large carrots, peeled and julienned

• 1 red bell pepper, julienned

• 1 roasted red bell pepper, peeled, seeded, chopped

• ½ medium red onion, thinly sliced

• 3 garlic cloves, thinly sliced

• 1 cup red lentils, rinsed

• 3 cups mushroom stock or vegetable broth

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp ground coriander

Salsa Roja

• 4 dried guajillo chilies, stemmed and seeded

• 3 dried ancho chilies, stemmed and seeded

• 1 ½ cups mushroom stock

• 1 tbsp tamari

• 1 tbsp sherry vinegar

• 1 tsp hot sauce (optional)

• 1 tbsp coconut sugar

• ½ cup crushed tomatoes

• 1 tsp ground cumin

• 1 tsp smoked paprika

To Serve

• 8 corn tortillas

• ½ small red onion, thinly sliced

• ½ cup fresh cilantro leaves

• 1 small carrot, shaved

• Optional: chili salt, sliced cucumber, extra salsa roja

Instructions

1. Toast and Soak the Chilies

Toast chilies in a dry pan for about 2 minutes until fragrant. Add 1 ½ cups mushroom stock, cover, and soak while you prep the filling.

2. Cook the Filling

In a large pan over medium heat, cook carrots, both peppers, onion, and garlic with a splash of stock for 5–7 minutes until softened.

Add lentils, spices, and the remaining stock. Simmer, covered, for 15–18 minutes until lentils are tender and the mixture is thick.

3. Make the Salsa Roja

Blend soaked chilies with their liquid, tamari, vinegar, hot sauce (if using), coconut sugar, crushed tomatoes, cumin, and paprika until smooth.

4. Finish the Filling

Stir roasted bell pepper and about ½ cup salsa roja into the barbacoa mixture. Simmer for 3–4 minutes to bring the flavors together.

5. Warm the Tortillas

Toast tortillas in a dry pan or over an open flame until warm and slightly charred.

6. Assemble

Spread salsa roja on each tortilla. Add barbacoa filling, top with shaved carrot, onion, and cilantro. Finish with chili salt if you like.

Meal Prep Tip

Both the barbacoa filling and salsa roja keep well in the fridge for up to 5 days or in the freezer for up to 1 month. Make extra for easy meals later in the week.

More Plant-Based Recipes:

• Recreate Chef Ryan's Dan Dan Noodles at Home (WFPB + Oil-Free)
• Easy & Delicious Tofu Frittata Recipe (High-Protein, Vegan, and Gluten-Free!)
• Decadent High-Protein Chocolate Mousse Recipe