Roasted Sweet Potato and Kale Tacos with Black Beans and Creamy Lime Drizzle

These vibrant tacos are a celebration of bold flavors and satisfying textures. Roasted sweet potatoes bring a natural sweetness that pairs beautifully with savory black beans and tender kale. A zesty lime mayonnaise and crispy fried onions add the perfect finishing touches.

Whether you’re looking for a meatless Monday meal or just want to switch up your taco night, this recipe delivers. It’s completely vegan, packed with fiber and protein and comes together in under an hour. Warm tortillas, creamy guacamole and a tangy drizzle make every bite irresistible.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. 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. In a large bowl, mash about half the beans, leaving some whole. Zest and quarter the lime.
2. Toss sweet potatoes on a baking sheet with a drizzle of oil, half the Mexican Spice Blend and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add kale, beans, stock concentrates, garlic powder, remaining Mexican Spice Blend and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until liquid slightly reduces and kale is wilted, 3-5 minutes. Remove from heat; stir in juice from one lime wedge (two wedges for 4). Season with salt and pepper to taste.
4. In a small bowl, combine mayonnaise with juice from one lime wedge (two wedges for 4) and as much lime zest as you like.
5. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Spread a thin layer of guacamole on each tortilla. Fill with kale-bean mixture and sweet potatoes. Drizzle with lime mayonnaise and garnish with crispy fried onions. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I make these tacos ahead of time?

You can prep the components in advance: roast the sweet potatoes, cook the kale and beans and make the lime drizzle. Store separately in the fridge. Assemble just before serving to keep the tortillas from getting soggy.

What can I use instead of vegan mayonnaise?

Regular mayonnaise works if you’re not vegan or you can substitute with a dairy-free yogurt or sour cream for a different tang.

Can I use a different type of beans?

Yes! Pinto or kidney beans would work well in place of black beans.