Vegan Sweet Potato, Black Bean & Kale Tacos

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• black beans
  15 oz
• black pepper
  1 pinch
• cooking oil
  2 tbsp
• crispy fried onions
  2 tbsp
• flour tortillas
  4 unit
• garlic powder
  1 tsp
• guacamole
  ¼ cup
• kale
  2 c
• lime
  1 unit
• mushroom stock concentrate
  1 unit
• salt
  1 pinch
• sweet potatoes
  2 unit
• vegan mayonnaise
  2 tbsp
• water
  ¼ cup

🍳 Cookware

• large bowl
• baking sheet
• large pan
• small bowl

1. 

   1

   sweet potatoes lime kale black beans Mexican Spice Blend mushroom stock concentrate garlic powder vegan mayonnaise flour tortillas guacamole crispy fried onions cooking oil salt black pepper water

   sweet potatoes: 2 unit, lime: 1 unit, kale: 2 c, black beans: 15 oz, Mexican Spice Blend: 2 tbsp, mushroom stock concentrate: 1 unit, garlic powder: 1 tsp, vegan mayonnaise: 2 tbsp, flour tortillas: 4 unit, guacamole: ¼ cup, crispy fried onions: 2 tbsp, cooking oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch, water: ¼ cup
2. 

   2

   Preheat oven to 425°F with rack on top position. Wash and dry all produce.
3. 

   3

   Peel and quarter sweet potatoes lengthwise, then cut into ½-inch-thick quarter-moons. Remove large stems from kale and chop into bite-size pieces. Drain and rinse black beans; transfer to a large bowl and mash about half, leaving some whole. Zest and quarter lime.
4. 

   4

   Toss sweet potatoes on a baking sheet with a drizzle of cooking oil, half of the Mexican Spice Blend, salt, and black pepper. Roast on top rack until browned and tender ⏱️ 18 minutes .
5. 

   5

   Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add kale, black beans, mushroom stock concentrate, garlic powder, remaining Mexican Spice Blend, and water. Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted ⏱️ 3 minutes .
6. 

   6

   Remove from heat; stir in juice from one lime wedge. Season with salt and black pepper to taste.
7. 7

   While veggies cook, in a small bowl , combine vegan mayonnaise with juice from one lime wedge and lime zest.
8. 8

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .
9. 9

   Spread a thin layer of guacamole on flour tortillas. Fill with kale and black bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with crispy fried onions.
10. 10

    Divide tacos between plates and serve with remaining lime wedges on the side.