Sweet & Snappy Barbecue Bean Tacos {Vegan}

I’m wavering somewhere between being cryptic and downright gagged. Is there a middle ground between those two?

I wonder how much to blog about sometimes. How many of you are here for the recipes and don’t want to hear a snip about my life, and how many of you are here for the gossip, and don’t want to hear a snip about vegan adventures in a meat lovin’ kitchen? I don’t know. I’m too tired to set it all straight in my head tonight.

What I do know is that my real life, no matter how mysterious I attempt to be comes through in my writing. I may not say it outright, but you can tell by the language of my posts that it’s been a bad day. Or a week. Or, you know, one of those years.

So, I hope you don’t mind me being rather dull today. I’m downright exhausted and spent and I hardly want to blather on about it all if you’re just here for the recipes. But, if you are here for the gossip. Oh boy. It’s your lucky day, peachie pie, because mama Brooke has done gone off her scooter.

For the last several months, our family has been packing and setting plans in place to move to Orange County, California.  We were all thrilled, heading back to the city of my childhood. Moving minutes away from Nana and cousins and the beach. Ohhhh. The beach.

The countdown was on last week. Spring break hit and we spent hours organizing, boxing, teetering tall towers of cardboard boxes in the garage to make the task even quicker and slicker. Nine days to go. Eight. Seven.

Then, last night. Word came that the move had to be indefinitely postponed. That’s a funny word, indefinitely. I don’t  know of a more noncommittal word than “indefinitely.” But somehow, it’s so much easier to use than “definitely.”

I broke the news to four sobbing children.Six days away from becoming beach babies and the plans were picked up, tossed, and shattered. Breaking your children’s hearts. It’ll suck the wind out of you.

So, I hope you’ll forgive me for over blogging my business today. But, it’s just one of those days. Things’ll get back on track. We’ll figure out where to go from here.

In the meantime, we’re all eating mass amounts of Mike & Ike’s (they be vegan, yo), drowning our sorrows with homemade tacos piled high with a cozy slaw, and watching “Touch” on Fox. Because somehow, those three things together just seem to make everything not quite as bad as you once thought it to be.

“At any given time the universe is giving you the best result possible.” ― Deepak Chopra

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Sweet & Snappy Barbecue Bean Tacos {Vegan}

Ingredients:

1 tablespoon olive oil
2 yellow squash, cut into long "stalks"
1 teaspoon GOYA Adobo seasoning (found in the Mexican food section of Whole Foods)
1 can pinto beans, drained
1/3 cup ketchup
2 tablespoons beer mustard
3 tablespoons white vinegar
4 tablespoons pure maple syrup
1 cup purple cabbage, finely shredded
1 cup cabbage, finely shredded
2 tablespoons Vegenaise
2 tablespoons fresh cilantro, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced
4 soft white corn tortillas, warmed
4 white corn taco shells, warmed
Limes for garnish

Directions:

Optional First Step (Skip this portion of the recipe if you're trying to keep it super simple!)

Heat the tablespoon of olive oil in a nonstick grill pan over medium-high heat. Toss the cut squash into your hot pan, season generously with GOYA Adobo seasoning and allow to cook until the squash is very soft. Set aside.

In a small pan, combine the beans, ketchup, mustard, 2 tablespoons of vinegar, and 3 tablespoons of maple syrup. Cook, stirring occasionally, over medium heat until the sauce has thickened. Season with salt and pepper, if desired.

While your beans are cooking, toss the cabbage, remaining vinegar, remaining maple syrup, Vegenaise, and cilantro together until the cabbage is well coated.

Mix the tomatoes and avocado together.

Serve the beans and grilled squash in the taco shells, topped with slaw and avocado-tomato salad. A squeeze of fresh lime juice finishes it off to perfection. Enjoy!

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16 Responses to “Sweet & Snappy Barbecue Bean Tacos {Vegan}”

  1. 1

    anna on April 2, 2012 at 10:17 pm Reply

    ohhhh you poor thing! what an awful thing, and moving is so much WORK as it is. you have all my sympathy. and that deepak chopra line is perfect. just hang onto that, if you can. meantime, yummy tacos!

  2. 2

    Rana on April 3, 2012 at 3:05 am Reply

    Oh, I’d been waiting to hear your news of your move. Sorry for your sudden change in plans.

  3. 3

    kimber on April 3, 2012 at 7:58 am Reply

    just started following, but Oh! I’m so sorry about the delay! Moving is such work. Big hugs from NV…

  4. 4

    Bev Weidner on April 3, 2012 at 8:16 am Reply

    UUUUGH. I’m so sorry, Brooke. This blows balls. Pour an extra glass.

  5. 5

    Skye on April 3, 2012 at 8:17 am Reply

    I love to read about your life AND your recipes/vegan transformation! I’m so sorry that your moving plans have been delayed. I hope you get a new, definite plan and you are able to settle into a new home soon. As for the food, this looks delicious as always! Thanks for continuing to dream up yummy new plant-based meals when your house is packed up and you have other things to worry about.

  6. 6

    Michelle on April 3, 2012 at 8:17 am Reply

    I came for the recipes, I stay for gossip. Well, it’s not really gossip if you’re telling it, right? I stay to hear about your life. And I’m so sorry that a monkey wrench has been thrown into your plans. No fun.

  7. 7

    nancy on April 3, 2012 at 10:51 am Reply

    Oh gosh, so sorry!! Packing is exhausting, a change of plans so late in the game must be scary, and disappointed kids…ugh, heart-wrenching. Love your recipes but sharing life experiences is bigger draw. We just all need each other, don’t we?! Helps to share, helps to relate, helps to commiserate, helps to lift each other up. Prayers for you and your family that this smooths out soon.

  8. 8

    heather b on April 3, 2012 at 3:09 pm Reply

    So sorry to hear this…I was so looking forward to having you in teh OC. But hang in there – what is meant to be will be. And in the menatime, can’t wait to try these tacos!

  9. 9

    Arminda on April 3, 2012 at 3:22 pm Reply

    I’m with Michelle. I came for the recipes, but I stay because I feel like we’re friends. Thank you for sharing so much of yourself and your life through your beautiful pictures and recipes and experiences.

    Just reading the recipe makes my mouth water, so I can’t wait to try these.

    When you’re done taking your really deep breaths, I hope the path ahead will be a little more clear.

  10. 10

    Kendra on April 3, 2012 at 10:16 pm Reply

    Wow – that stinks BIG time! So glad you didn’t pack the TV yet. Ever see The Adjustment Bureau? Maybe something in your life needed adjusting for the better!

  11. 11

    Betsy on April 4, 2012 at 8:53 pm Reply

    I’m another one that came for the recipes and stayed because it felt like I’d found a new sisterchick. I like it when you share things from your life – it’s nice to know that your life is more than perfectly glossy, if that makes sense. And then – I’m sorry for this detour on your personal highway. I hope it all works out for the best *hugs*

  12. 12

    Mindy on April 5, 2012 at 7:48 pm Reply

    What a bummer! Sorry your move has been put on hold, I don’t envy the waiting game. Thanks for your recipes AND your stories, I love reading about both! Good things come to those who wait…

  13. 13

    courtney on April 13, 2012 at 3:36 pm Reply

    I’m sorry about your move! That is so stressful. I hope things work out quickly in your favor. Uncertainty is one of the most horrible feelings.
    But I did make these tacos tonight for dinner, and they are awesome! Even a hit with my recently-picky 4 year-old.

    • Brooke replied: — April 17th, 2012 @ 10:05 am

      Thank you, Courtney! Stress keeps us alive, eh? ;)
      So super superty glad these tacos were delish for you! We loved ‘em too!

  14. 14

    Herbert Obanion on April 20, 2013 at 9:09 pm Reply

    Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as “sacred fire pit.”^

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  15. 15

    Chu Wyker on May 31, 2013 at 8:51 pm Reply

    Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as “sacred fire pit.”;^*;

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