Sweet Potato Mushroom Tacos

Rinse and dry all produce. Preheat oven to 400° F. Peel and dice the mango discarding the pit. Mince the garlic. Peel and dice the red onion. Slice the jalapeño pepper in half lengthwise, discarding the top, inner membrane and seeds. Mince the pepper and use as much as you like, depending on your affinity for heat. Slice the avocado in half lengthwise, discard the pit and set aside. Roughly chop the mushrooms. Remove cilantro leaves from stems, discard stems and roughly chop the cilantro. Slice the tomatoes in half.

Place sweet potato into a medium mixing bowl, drizzle 2 tablespoons of olive oil and add the spice blend of cumin powder, chipotle powder, cinnamon and cayenne. Season with salt and pepper to taste, toss and spread on a baking sheet in a single layer. Bake until potatoes are slightly browned and soft, about 10-15 minutes.

Meanwhile, combine the tomatoes, red onion, jalapeño and mango in a medium mixing bowl. Add cumin and toss well to incorporate.

Add 2 tablespoons of olive oil to a large sauté pan, over medium-high heat. Add the mushrooms and garlic to the pan, and sauté until mushrooms are softened and browned, about 7 minutes.

Spoon out the flesh of the avocado in a small bowl. Using a fork, mash the avocado so that you can spread it onto the base of a tortilla shell.

Warm the tortillas in the microwave in a microwave safe dish for 30 seconds. Spread a tablespoon of avocado on a tortilla; add a tablespoon each of potatoes, mushrooms and salsa. Garnish with cilantro. Repeat for all 12 tortillas, and enjoy!