SWEET POTATO TACOS RECIPE

WHY don’t I order them always?! Because more often than not, it’s the vegetarian potato taco that blows my mind more than any of the other tacos.
These Sweet Potato Tacos TOTALLY satisfied my meat loving husband thanks to the hearty sweet potatoes, black beans, and mushrooms.
Selfishly, for me, while I do love how they taste, I LOVE that this is a one sheet wonder which means, less clean up!

Ingredients

• 2 pounds  sweet potatoes cubed into 1/2 in chunks
• 1 (8 oz) package  sliced mushrooms
• 2 tablespoons  olive oil
• 2 teaspoons  Paprika
• 2 teaspoons  cumin
• 2 teaspoons  chili powder
• 2 teaspoons  onion powder
• 2 teaspoons  garlic powder
• 2 teaspoons  salt more to less to taste
• 1 teaspoon  pepper
• 1 (16 oz) can  black beans
•  Grilled Corn and Avocado Salsa for serving (see post above for other serving suggestions)

Instructions

1. Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
2. 
Place everything (MINUS BEANS) onto baking sheet.
3. Toss to combine.
4. Bake in preheated oven for 20-30 minutes, or until potatoes are tender, stirring every 10 minutes or so.
5. ..........................
6. ...................................

for full instruction please see : showmetheyummy.com

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