Mushroom, Sweet Potato & Black Bean Tacos

Mushroom, Sweet Potato & Black Bean Tacos

• 2 large sweet potatoes (peeled and chopped into small 1/2 in pieces)
• coconut or avocado oil
• Himalayan salt
• 1/4 teaspoon cumin
• 1 can (3/4 cup black beans, drained and rinsed)
• 1/2 cup rice (cooked)
• red onion (diced)
• cherry tomatoes (diced)
• 1/4 cup cilantro (chopped)
• 1 cup mushrooms (washed and diced)
• tortillas

1. Add diced sweet potatoes to non- stick skillet with coconut oil or avocado oil.
2. Cook on medium heat for 10 minutes, then add in diced mushrooms and cook for an additional 5 minutes. Turn off heat and let sit for 3-5 minutes.
3. Combine cooked potatoes/mushrooms with black beans and rice, mix.
4. Add cumin and Himalayan salt to taste.
5. Heat up tortillas on skillet- add scoop of taco mixture and top with diced tomatoes, cilantro and onion.

Top with cashew crema or favorite salsa.

Image and Recipe are adapted from @cuckookitchn. To check out the original version and find more awesome recipes go here.