Spiced Sweet Potato & Kale Tacos
Preheat grill to medium-high (400°F) and place Reynolds Wrap® Grill Bag on a tray with pre-cut vent and "This Side Up" facing up.
Open wide to fill and arrange kale leaves in an even later in the bag. Drizzle with olive oil and push kale to the back of the bag.
Arrange sweet potato spears evenly in front of the kale. Layer green beans and sliced onion evenly on top of the sweet potatoes. Mix seasonings in a small bowl. Sprinkle evenly over sweet potatoes and green beans.
Fold bag 2 times to seal and slide bag onto grill. Grill for 10 minutes in a closed grill.
Open bag and check the potatoes and onion for doneness. Leave bag open and continue grilling for 5-10 minutes in a closed grill, checking after 5 minutes until potatoes and green beans reach desired doneness.
Scrunch bag closed and carefully slide onto tray. Unfold and open wide to serve. Spoon 1/4 of the potatoes, green beans and onions onto each tortilla. Drizzle with additional olive oil, if desired. Top each with 1/4 of the kale and 2 tablespoons of feta cheese crumbles. Fold and enjoy!