Vegan Sweet Potato, Black Bean & Kale Tacos

🥘 Ingredients

• Mexican Spice Blend (divided)
  2 tbsp
• black beans
  2 unit
• cooking oil (divided)
  1 tbsp
• crispy fried onions
  2 unit
• flour tortillas
  12 unit
• garlic powder
  2 tsp
• guacamole
  1/2 c
• kale
  8 oz
• lime
  2 unit
• mushroom stock concentrate
  4 unit
• paper towels
• pepper
• salt
• sweet potatoes
  4 unit
• vegan mayonnaise
  4 tbsp
• water (1/3 cup for 4 servings)
  4 tbsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees Fahrenheit. Wash and dry produce.
2. 

   2

   Peel and quarter sweet potatoes lengthwise; cut into 1/2-inch-thick quarter-moons. Remove and discard any large stems from kale ; chop into bite-size pieces. Drain and rinse black beans ; transfer to a large bowl and mash about half the beans, leaving some whole. Zest and quarter lime .

   sweet potatoes: 4 unit, kale: 8 oz, black beans: 2 unit, lime: 2 unit
3. 

   3

   Toss sweet potatoes on a baking sheet with a drizzle of cooking oil , half the Mexican Spice Blend , and a pinch of salt and pepper on top rack until browned and tender, ⏱️ 20 minutes .

   cooking oil: 1 tbsp (divided), Mexican Spice Blend: 2 tbsp (divided), salt, pepper
4. 

   4

   Meanwhile, heat a drizzle of remaining oil in a large pan over medium-high heat. Add kale, beans, mushroom stock concentrate , garlic powder , remaining Mexican Spice Blend, and water . Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted, ⏱️ 5 minutes . Remove from heat; stir in juice from one lime wedge (two wedges for 4 servings). Season with a pinch of salt and pepper to taste.

   mushroom stock concentrate: 4 unit, garlic powder: 2 tsp, water: 4 tbsp (1/3 cup for 4 servings)
5. 

   5

   While veggies cook, in a small bowl , combine vegan mayonnaise with juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like.

   vegan mayonnaise: 4 tbsp
6. 

   6

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

   flour tortillas: 12 unit, paper towels
7. 7

   Spread a thin layer of guacamole on tortillas. Fill with kale and bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with crispy fried onions . Divide tacos between plates and serve with remaining lime wedges on the side.

   guacamole: 1/2 c, crispy fried onions: 2 unit