Sweet Potato Black Bean Tacos with Peach Kimchi and Citrus Aioli

Sweet Potato Black Bean Tacos

with Peach Kimchi and Citrus Aioli

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
850
FAT
24g
CARBOHYDRATES
134g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 fresh peach
  3. 4 oz vegan cabbage kimchi
  4. 1 scallion
  5. 13.4 oz black beans
  6. 1 lemon
  7. ¼ cup Follow Your Heart® Vegenaise®
  8. 6 corn tortillas
  9. 2 oz shredded green cabbage
  10. 1 tbsp + 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
Allergens: N/A
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the sweet potatoes
Preheat the oven to 400°F. Cut the sweet potato into ½ inch cubes (no need to peel). Add to a baking sheet with 2 tsp vegetable oil and a pinch of salt and pepper. Roast sweet potatoes until tender and browned in places, about 12 to 15 minutes.
2
Mix the kimchi
Thinly slice the peach, working around the pit. Roughly chop the kimchi. Combine the sliced peach and kimchi in a medium bowl. Thinly slice the scallion. Drain and rinse the black beans.
3
Prepare the aioli
Zest and halve the lemon. Add 1 tsp lemon zest and half the lemon juice to a bowl. Add the Vegenaise and a pinch of salt and stir citrus aioli to combine.
4
Cook the black beans
Place a large nonstick skillet over medium-high heat. Add the black beans and smash half with the back of a fork. Add ½ cup water and cook until beans are hot and the liquid has reduced and thickened, about 2 to 3 minutes. Season beans with salt and transfer to a bowl.
5
Crisp the tortillas
Rinse and dry the skillet and return to medium-high heat with 1 tbsp vegetable oil. Add 3 corn tortillas in a single layer and spoon 2 tbsp black beans and 2 tbsp sweet potato onto half of each tortilla. Fold in half and cook until lightly browned on each side, about 1 to 2 minutes. Place crispy tortillas on a plate, season with salt, and repeat with remaining tortillas.
6
Serve
Divide the sweet potato black bean tacos between large plates. Open the tacos slightly to add peach kimchi, sliced scallion, and green cabbage. Drizzle with citrus aioli. Olé!