Vegan Potato Street Tacos

Ingredients

• 1 package (8 ounces) DOLE^® Mushrooms, coarsely chopped (about 3 cups)
• 2 medium DOLE^® Sweet Potatoes, peeled and cut into ¾-inch pieces (about 1 pound)
• 2 cups chopped DOLE^® Cauliflower
• 2 tablespoons olive oil
• 2 teaspoons 30% less-sodium taco seasoning mix
• 1 cup low fat refried black beans
• 2 tablespoons hemp hearts
• 12 street taco size lower carb whole wheat tortillas
• 1 jalapeño pepper, chopped
• ½ large DOLE^® Avocado, peeled, pitted and chopped
• ½ small DOLE^® Red Onion, chopped
• 2 cups chopped DOLE^® Butter Lettuce
• 12 cilantro sprigs for garnish (optional)

Directions

1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss mushrooms, sweet potatoes, cauliflower, oil and taco seasoning in a medium bowl; spread in a single layer on prepared pan. Roast 35 minutes or until golden brown and tender. Makes about 4 cups.
2. Cook black beans, hemp hearts and 2 tablespoons water in a small saucepan over medium-low heat 5 minutes or until heated through, stirring occasionally.
3. Spread tortillas with bean mixture; top with sweet potato mixture, jalapeño, avocado, onion and lettuce. Serve tacos garnished with cilantro, if desired.