Sweet Potato Black Bean Tacos
with Peach Kimchi and Citrus Aioli
- 1 sweet potato
- 1 fresh peach
- 4 oz vegan cabbage kimchi
- 1 scallion
- 13.4 oz black beans
- 1 lemon
- ¼ cup Follow Your Heart® Vegenaise®
- 6 corn tortillas
- 2 oz shredded green cabbage
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- Baking sheet
- Large nonstick skillet
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.
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.
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.
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.
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.
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!