Beef, Sweet Potato & Kale Tacos

Name: Beef, Sweet Potato & Kale Tacos with Black Beans, Crispy Fried Onions, Lime Drizzle & Guacamole
Total time: 30 min
Yield: 2
Cuisine: Central America
Ingredients: 2 unit Sweet Potatoes; 1 unit Lime; 4 ounce Kale; 1 unit Black Beans; 1 tablespoon Mexican Spice Blend; 2 unit Mushroom Stock Concentrate; 1 teaspoon Garlic Powder; 2 tablespoon Vegan Mayonnaise; 6 unit Flour Tortillas; 4 tablespoon Guacamole; 1 unit Crispy Fried Onions; Salt; Pepper; Cooking Oil; 10 ounce Ground Beef

with Black Beans, Crispy Fried Onions, Lime Drizzle & Guacamole

Recipe Development TeamPublished on May 28, 2025

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What are sweet potatoes doing in a taco, you ask? Everything, we say! These tasty tubers are the perfect way to make Tex-Mex night meatless (and vegan!). You’ll season them with our Mexican spice blend and roast them until tender and lightly crisped. Spread warm tortillas with guacamole, add saucy, savory sautéed kale and black beans, load in the sweet potatoes, then bring on the toppings! A drizzle of creamy vegan lime mayonnaise and sprinkle of crispy fried onions add brightness and crunch for “perfect bites” all the way through.

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Lime

4 ounce

Kale

1 unit

Black Beans

1 tablespoon

Mexican Spice Blend

2 unit

Mushroom Stock Concentrate

1 teaspoon

Garlic Powder

2 tablespoon

Vegan Mayonnaise

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

4 tablespoon

Guacamole

1 unit

Crispy Fried Onions

(Contains: Wheat)

10 ounce

Ground Beef

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories1380 kcal

Fat71 g

Saturated Fat22 g

Carbohydrate128 g

Sugar18 g

Dietary Fiber17 g

Protein47 g

Cholesterol100 mg

Sodium1890 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Can Opener

•Strainer

•Large Bowl

•Potato Masher

•Zester

•Baking Sheet

•Large Pan

•Small Bowl

•Paper Towel

Instructions

• Adjust rack to top position and preheat oven to 425. Wash and dry produce. • Peel and quarter sweet potatoes lengthwise; cut into ½-inch-thick quarter-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans; transfer to a large bowl and mash about half the beans, leaving some whole. Zest and quarter lime.

• Toss sweet potatoes on a baking sheet with a drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, heat a drizzle of oil in a large pan (for 4 servings, work in two batches or use two large pans) over medium-high heat. Add kale, beans, stock concentrates, garlic powder, remaining Mexican Spice Blend, and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted, 3-5 minutes. • Remove from heat; stir in juice from one lime wedge (two wedges for 4). Season with a pinch of salt and pepper to taste.

• While veggies cook, in a small bowl, combine mayonnaise with juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

• Spread a thin layer of guacamole on tortillas. Fill with kale and bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with crispy fried onions. • Divide tacos between plates and serve with remaining lime wedges on the side.

Ground Meat is fully cooked when internal temperature reaches 160°.