---
title: "Vegan Sweet Potato, Black Bean & Kale Tacos"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-sweet-potato-black-bean-kale-tacos-6553cac74ad73d5e5556caf9
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
tags:
  - New
  - Vegan
rating: 4.5
rating_count: 333
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the combination of flavors, with sweet potatoes and crispy onions adding delicious contrast to the savory beans and kale.
  - theme: "Ease of prep"
    text: Quick and easy to make, though some found peeling and chopping sweet potatoes time-consuming.
nutrition:
  calories: 990
  protein: 23
  fat: 39
  saturated fat: 10
  carbohydrates: 127
  sugar: 17
  fiber: 18
  sodium: 1830
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Black%20Beans/vegan-sweet-potato-black-bean-kale-tacos.avif"
---
Adjust rack to top position and preheat oven to 425 degrees Fahrenheit. Wash and dry produce.

Peel and quarter @sweet potatoes{4%unit} lengthwise; cut into 1/2-inch-thick quarter-moons. Remove and discard any large stems from @kale{8%oz}; chop into bite-size pieces. Drain and rinse @black beans{2%unit}; transfer to a #large bowl{} and mash about half the beans, leaving some whole. Zest and quarter @lime{2%unit}.

Toss sweet potatoes on a #baking sheet{} with a drizzle of @cooking oil{3%tsp}(divided), half the @Mexican Spice Blend{2%tbsp}(divided), and a pinch of @salt{} and @pepper{} on top rack until browned and tender, ~{20%minutes}.

Meanwhile, heat a drizzle of remaining oil in a #large pan{} over medium-high heat. Add kale, beans, @mushroom stock concentrate{4%unit}, @garlic powder{2%tsp}, remaining Mexican Spice Blend, and @water{1/4%cup}(1/3 cup for 4 servings). Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted, ~{5%minutes}. Remove from heat; stir in juice from one lime wedge (two wedges for 4 servings). Season with a pinch of salt and pepper to taste.

While veggies cook, in a #small bowl{}, combine @vegan mayonnaise{4%tbsp} with juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like.

Wrap @flour tortillas{12%unit} in @paper towels{} and microwave until warm and pliable, ~{30%seconds}.

Spread a thin layer of @guacamole{8%tbsp} on tortillas. Fill with kale and bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with @crispy fried onions{2%unit}. Divide tacos between plates and serve with remaining lime wedges on the side.