Sweet Potato Black Bean Tacos
with Peach Kimchi & Citrus Aioli
- 1 sweet potato
- 1 peach
- 3.5 oz vegan cabbage kimchi
- 1 scallion
- 13.4 oz black beans
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 6 corn tortillas
- 2 oz shredded green cabbage
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Baking sheet
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.
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.
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.
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.
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.
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!