Mushroom, Sweet Potato & Black Bean Tacos
large sweet potatoes
peeled and chopped into small 1/2 in pieces
coconut or avocado oil
3/4 cup black beans, drained and rinsed
washed and diced
Add diced sweet potatoes to non- stick skillet with coconut oil or avocado oil.
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.
Combine cooked potatoes/mushrooms with black beans and rice, mix.
Add cumin and Himalayan salt to taste.
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.