BBQ Taco Stuffed Sweet Potatoes

1 Begin by cooking your sweet potatoes using your preferred method (I used an electric pressure cooker and cooked them for 40 minutes).
2 Preheat oven to 375°
3 Season sliced shiitake mushrooms with a drizzle of oil and ½ tbsp of taco seasoning in a medium sized bowl. Toss them until all pieces are covered.
4 Transfer to a pan lined with parchment paper and bake for 10-12 minutes. Remove from the oven when done and set aside. 
5 In a medium sized pan over low-medium heat, line the pan with 1-2 tsp of oil.
6 Once heated, add in the black beans and season with ½ tbsp of taco seasoning. Stir to combine.
7 Next, add in the shiitake mushrooms along with BBQ sauce of your choice. Stir to combine. Add a few splashes of vegetable broth to loosen if desired. Cook for an additional 3-4 minutes, then remove from heat and set aside.
8 By now, your sweet potatoes should be done cooking. Slice each of them long ways and gently pry open.
9 Begin building your cooked sweet potatoes with the BBQ mushrooms and black beans, then layer on the remaining toppings. Garnish with cilantro and lime. Enjoy!