Sweet Potato Black Bean Tacos

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

Thinly slice the peach(es), removing the pit(s). 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(s). Add just 1 tsp (2 tsp) lemon zest, 2 tsp (4 tsp) lemon juice, Vegenaise, and a pinch of salt to a small bowl. Whisk the citrus aioli.

Add black beans and ½ cup (1 cup) water to a large nonstick skillet over medium-high heat. Mash half the beans with a fork, and cook until water has reduced and mixture begins to thicken, 3 to 4 minutes. Sprinkle with salt and transfer cooked black beans to a bowl. TIP: We will use this skillet again in the next step.

Rinse and dry the skillet, and return it to medium-high heat with 1 tbsp vegetable oil. Add 3 tortillas in a single layer. Add 2 tbsp cooked black beans and 2 tbsp roasted sweet potato to one side of each tortilla, and fold tortillas in half. Cook until crispy, 1 to 2 minutes per side. Repeat with remaining tortillas. Sprinkle the crispy tortillas with salt. TIP: Work in batches for the 4 serving meal, wiping the skillet clean between batches and adding more oil as necessary.

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