Step 1

Heat 1 tbsp (15 ml) oil in an extra large pan over medium high heat. Add ⅔ of the onion. Saute for 1 minute, then add ⅔ of the garlic. Cook and stir for 30 seconds then add the yams and potatoes. Season with cumin, chili powder, salt, and pepper. Reduce heat to medium and cook for 7-8 more minutes or until tender, stirring often.

Step 2

Meanwhile, heat another 1 tsp oil in a large pan over medium high heat.. Add the onions. Cook for 1 minute then add the garlic. Cook for 30 seconds then add the mushrooms, along with another tsp of oil. Let them cook undisturbed for 2 minutes. Stir and scrape the pan, then let them cook undisturbed for another 2-3 minutes. Season with a little pinch of salt and cumin. When the mushrooms are tender and browned, add the mole sauce and stir to coat. Taste and adjust seasoning if desired. Add a little salt to make the flavors pop, brown sugar for sweetness, chili powder for more heat and smokiness, and cumin for flavor. Finish with a squeeze of lime juice.

Step 3

While the mushrooms are cooking, warm the refried beans and tortillas. Slice the avocados. Build your tacos with a large smear of refried beans. Top with a scoop of mole mushrooms and finish with sliced avocado. Serve the tacos with a side of yam hash and salsa, if desired.