• Adjust rack to top position and preheat oven to 425. Wash and dry produce. • Peel and quarter sweet potatoes lengthwise; cut into 1⁄2-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. Open package of chicken* and drain off excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey* and season with salt and pepper; cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• 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 1⁄4 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. Use pan used for chicken or turkey here. Once kale is wilted, stir in chicken or turkey along with lime juice.

• 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. Chicken is fully cooked when internal temperature reaches 165°.