Sweet Potato Black Bean Tacos

1 Roast the sweet potatoes

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.

2 Make the peach kimchi

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.

3 Make the citrus aioli

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.

4 Cook the black beans

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.

5 Crisp the tortillas

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.

6 Serve

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!