Health By Al

These tacos are so healthy and taste amazing! I love adding mushrooms to boost Vitamin D and for flavor. These are simple to make and are a great lunch or dinner dish.

Ingredients: (Serves 4)

Roasted Sweet Potatoes

• 2 large sweet potatoes, cubed
• 1 Tablespoon avocado oil
• Sprinkle of sea salt/pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder

Mushroom Mixture

• 1/2 Tablespoon olive oil
• 10 baby bella or white mushrooms, chopped
• 1/4 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Sprinkle of red pepper flakes
• 1 can black beans, rinsed and drained

Additional ingredients:

• 8 flour tortillas (I love the ones that are pre-made but you cook them on the stove yourself)
• salsa verde
• cilantro, chopped

Directions:

1. Start by pre-heating the oven to 425 degrees F & line a baking sheet with parchment paper. Add all sweet potato ingredients to a large bowl and stir to combine. Spread the sweet potatoes onto the baking sheet and roast them for 35-40 minutes (until crispy).
2. While the sweet potatoes roast, start the mushroom mixture. Heat the olive oil in a large pan. Add the chopped mushrooms and spices. Stir often and cook for 10-12 minutes, until the mushrooms have cooked down. If the mixture starts sticking to the bottom of the pan, add a few Tablespoons of water. Once the mushrooms are cooked, stir in the black beans and cook 2 more minutes.
3. Add the mushroom mixture to a large bowl. Once the sweet potatoes are done, add them to the bowl as well. This is the taco filling.
4. Fill the tortillas and top with salsa verde and cilantro. Enjoy!