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Sweet Potato Black Bean Tacos

with Peach Kimchi & Citrus Aioli

dinner

Fusion Chef's Choice Seasonal Menu Spring Recipes Quick and Easy Gluten-Free Soy-Free High-Protein Dinner Appetizer Nut-Free Summer Recipes Party Foods
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
720
FAT
22g
CARBOHYDRATES
102g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 peach
  3. 3.5 oz vegan cabbage kimchi
  4. 1 scallion
  5. 13.4 oz black beans
  6. 1 lemon
  7. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  8. 6 corn tortillas
  9. 2 oz shredded green cabbage
  10. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Dice the unpeeled sweet potato(es) into ½ inch pieces. Place on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until fork-tender and crispy, 10 to 13 minutes.

2
Make the peach kimchi

Thinly slice the peach(es), working around the pit. Roughly chop the kimchi. Add sliced peach and chopped kimchi to a medium bowl and toss to combine. Thinly slice the scallion(s). Drain and rinse the black beans.

3
Make the citrus aioli

Zest and juice the lemon. Add just 1 tbsp lemon zest, lemon juice, Vegenaise, and a pinch of salt to a small bowl. Zest and juice the lemon(s). Add just 1 tbsp (2 tbsp) lemon zest, lemon juice, Vegenaise, and a pinch of salt to a small bowl. Whisk the citrus aioli until smooth.

4
Cook the black beans

Place a large nonstick skillet over medium-high heat. Add black beans and mash half with a fork. Add ½ cup (1 cup) water and cook until it has reduced and mixture begins to thicken, 2 to 3 minutes. Season cooked black beans with salt and transfer to a bowl.

5
Crisp the tortillas

Rinse and dry the skillet. Return to medium-high heat with 1 tbsp (2 tbsp) vegetable oil. Add 3 corn tortillas in a single layer. Top half of each tortilla with 2 tbsp cooked black beans and 2 tbsp roasted sweet potato. Cook for 1 minute, fold in half, and flip to brown the other side, another 1 to 2 minutes. Repeat with remaining tortillas. Season the crispy tortillas with salt.

6
Serve

Divide the sweet potato black bean tacos between two plates. Top with peach kimchi, sliced scallion, and green cabbage. Drizzle with citrus aioli. Dig in!