Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 1 Onions, chopped; 2 Green peppers, chopped; 1 Red peppers, chopped; 4 links Vegetarian sausage, diced ((sub tempeh, tofu, or double beans)); 1 can Pinto or red beans (14 oz / 397 g can), rinsed & drained; 1 1/2 cups BBQ sauce ((ingredients listed separately)); 8 Tortillas; 1 to 2 Avocados, cubed; 2 Garlic cloves, minced or crushed; 1 cup Crushed tomatoes; 2 Tbsp Balsamic vinegar; 2 Tbsp Apple cider vinegar; 2 Tbsp Honey; 1/2 Tbsp Soy sauce, low-sodium; 1/4 tsp Salt; 1/8 tsp Black pepper; 2 Carrots, grated; 1/2 head Red or green cabbage, sliced; 1/3 cup Honey; 1/3 cup Apple cider vinegar; 1 Lemon, juice of; 1/2 tsp Salt; 1/2 cup Oil ((like grapeseed, vegetable, or avocado))

Active: 30 min Total: 8 hr 30 min

Original

Dependency

Cuisines

American - Southern

Ingredients

Metric

Servings:

BBQ Pulled Chicken Tacos:

Onions - 1 , chopped
Green peppers - 2 , chopped
Red peppers - 1 , chopped
Vegetarian sausage - 4 links , diced ((sub tempeh, tofu, or double beans))
Pinto or red beans (14 oz / 397 g can) - 1 can , rinsed & drained
BBQ sauce - 1 1/2 cups ((ingredients listed separately))
Tortillas - 8
Avocados - 1 to 2 , cubed

No Cook BBQ Sauce:

Garlic cloves - 2 , minced or crushed
Crushed tomatoes - 1 cup
Balsamic vinegar - 2 Tbsp
Apple cider vinegar - 2 Tbsp
Honey - 2 Tbsp
Soy sauce, low-sodium - 1/2 Tbsp
Salt - 1/4 tsp
Black pepper - 1/8 tsp

Cabbage Slaw:

Carrots - 2 , grated
Red or green cabbage - 1/2 head , sliced
Honey - 1/3 cup
Apple cider vinegar - 1/3 cup
Lemon - 1 , juice of
Salt - 1/2 tsp
Oil - 1/2 cup ((like grapeseed, vegetable, or avocado))

Prep

Make sauce - Mince or crush garlic and then mix with tomatoes, vinegars, honey, soy sauce, salt, and pepper.
Onions / Peppers / Sausage / Beans - {Makes enough for 2 meals} Prep as directed. (Can be done up to 3 days ahead)
Start slow cooking (~4 hours before) - Combine onions, peppers, sausage, beans, and BBQ sauce in a slow cooker. Slow cook on low for 4 to 6 hours. Season to taste with salt, pepper, or any spices you might have (e.g., paprika, chili powder, or cayenne for a little kick). (Can be done up to 5 days before and then stored in the fridge in air-tight containers)
{For slaw} Carrots / Cabbage - {Double and set aside half if making Thursday's meal} Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and slice cabbage. (Can be done up to 5 days ahead)
Make slaw - Mix together honey, apple cider vinegar, lemon, salt, and oil. Dress carrots and cabbage in dressing. Cover and refrigerate for at least 30 minutes. (Can be done up to 3 days ahead)

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Make

Warm tortillas according to packaged instructions. Cube avocados. Spoon your BBQ sausage and beans mix, slaw, and avocados into tortillas. Remember to save some of the BBQ fixings and sauce for tomorrow night's dinner!

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