Vegan Sweet Potato, Black Bean & Kale Tacos
with Crispy Fried Onions, Lime Drizzle & Guacamole
- Soy
- Wheat
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. 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.
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
(Contains: Soy, Wheat)
4 tablespoon
Guacamole
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 (1/3 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of flavors, with sweet potatoes and crispy onions adding delicious contrast to the savory beans and kale 🌶️.
- Ease of prep: Quick and easy to make, though some found peeling and chopping sweet potatoes time-consuming.
- Suggestions: Consider adding hot sauce or jalapeños for extra kick; some preferred corn tortillas over flour for authenticity.
- Portions: Generous servings with plenty of filling; several had enough for leftovers.
- Texture: Some found the kale and mashed beans too mushy; try leaving more beans whole or roasting the kale for better texture.
Reviews from our home cooks
Kale, bean, sweet potato, and vegan lime aioli are fantastic. I think the mushroom stock and spices did the trick. Came out just as pictured. However, flour tortillas and crispy onion pieces underwhelmed in terms of ingredient quality.
Delicious and abundant! The sweet potato did take much longer to cook that the recipe card says. Love how it's vegan. The protein ratio could be better, but it's very tasty!
This recipe is amazing! Smokey with crunch and twist of lime. Seasoned Black beans with kale was a nice addition to the sweet potato's.
Vegan Mayo was nasty!! The texture had a bad mouth feel & taste. Too thin, almost watery. If all vegan mayo tastes like this I will bypass all recipes with this. It ruined the drizzle & therefore affected the taste of the dish. Also I don't know if it had settled in shipping or was old but it was a little separated in the packet. The rest was good, really liked the sweet ness of potatoes in this recipe, was a great addition to the beans & kale.
I was skeptical of this recipe, but they were actually pretty good. I do think they needed more of something crunchy for texture; there weren't enough crispy onions for 6 tacos. The filling was just too mushy for the amount of crunch.
This was surprisingly tasty! I'm always wary of recipes that use sweet potato instead of meat, but this one was good. The ratio of filling to tacos was way off, though, but I was glad to have filling leftovers for days. There was also nowhere near enough sauce for this recipe, so I had to supplement and make my own.
Loooved this, was so easy to make. I'm not vegan but i wasn't missing the dairy in this, it was just good all around.
So delicious, love the mix of textures and added crunch of the onions. The sweet potatoes with the saltier/spicy beans was such a yummy combo.
I would give this 5 stars if I could. Really my favorite. Love the combo of black beans and roasted sweet potatoes. The spice level is perfect. Both my husband and I loved this meal.
Amazing recipe! We changed out the tacos for a burrito, added some of the bean liquid to the pan and added butter at the end to make it even tastier
