Vegan Sweet Potato, Black Bean & Kale Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vegan Sweet Potato, Black Bean & Kale Tacos

Vegan Sweet Potato, Black Bean & Kale Tacos

with Crispy Fried Onions, Lime Drizzle & Guacamole

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.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

1 unit


4 ounce


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


1 unit

Crispy Fried Onions

(Contains Wheat)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories990 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate127 g
Sugar17 g
Dietary Fiber18 g
Protein23 g
Cholesterol0 mg
Sodium1830 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.


Can Opener
Large Bowl
Baking Sheet
Large Pan
Small Bowl
Paper Towel



• 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.

Roast Sweet Potatoes

• 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.

Cook Veggies

• 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.

Make Lime Drizzle

• 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.

Warm Tortillas

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

Finish & Serve

• 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.

Meal right image

Explore Similar Recipes

Meal left image