Sweet Potato & Mushroom Taco Filling

The filling could be used for tacos, for breakfast in the morning, or just as a side. Or mixed in with shredded chicken. It was delicious. I double the recipe so I have leftovers for breakfast the next day.  Serve with crema (preferably) or sour cream, or cotija cheese.

SWEET POTATO FILLING
1 small box mushrooms, finely diced (a minute of pulsing in the Cuisinart)
14 oz diced sweet potatoes
1/2 yellow onion, chopped
1 can black beans
olive oil
salt & pepper
2 tbsp southwest seasoning (cumin, chili powder, oregano, etc.)
quarter lime

1. Heat 2 tbsp olive oil in a large saute pan over medium high heat. Add sweet potatoes and finely diced mushrooms to the hot pan.  Cook 4-5 minutes or until just lightly browned.
2. Add onions and black beans to pan.  Drizzle lightly with olive oil (2-3 teaspoons).  Add seasoning powder, salt and pepper.  Cook another 5 minutes or so until onion softens. Remove from the heat.
3. Just before serving, heat up again on medium high heat, stirring frequently. Squeeze lime juice, starting with half the amount, until it tastes just right.