Wash and dry the produce. Preheat the oven to 400°F. Peel the red beets and slice them into thin wedges, about a half-inch thick. Place the beets on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 25 to 30 minutes.
Destem the Lacinato kale and roughly chop the leaves. Halve and peel the red onion. Roughly chop half and thinly slice the other. Halve the avocado and remove the pit. Trim and deseed the jalapeño.
Add the chopped red onion and half of the avocado to a food processor. Peel and add 2 garlic cloves, Follow Your Heart® Vegenaise, cilantro leaves, and tender stems, just 1 tbsp of sherry vinegar, and as much or as little of the jalapeño as you’d like. Pulse until you have a smooth, even consistency, scraping down the sides as necessary. Season avocado salsa with salt.
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add the chopped kale and cook until just wilted, about 2 minutes. Season with salt and pepper.
Once the beets are tender, drizzle them with the remaining sherry vinegar. Wrap the whole wheat tortillas in foil and warm in the oven for a few minutes. Slice the remaining avocado.
Lay the warm tortillas on plates and top with a dollop of avocado salsa; spread to coat. Layer on the roasted beets, sauteed kale, sliced avocado, and some sliced red onion. Top with more avocado salsa and enjoy!