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Nutrition Facts
Serving Size 282 g
(Approx. 4 Servings)
Amount Per Serving
Calories 210 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 330 mg 14%
Total Carbohydrate 21 g 7%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 4 g
Vitamin A 160% Iron 8%
Vitamin C 45% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut Portabella Taco

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

2 portabella cap mushrooms
1 Tbsp olive oil
10 Oz H-E-B Diced Butternut Squash
1/4 cup(s) sweet onion, diced
1 Tsp Central Market Adobo Seasoning
1/4 cup(s) Ximena's Criolla Columbian Salsa
8 H-E-B Mixla Tortillas, toasted lightly on each side
1 Oz Power Greens Lettuce Blend
1/4 cup(s) fresh cilantro, leaves only
1 large avocado, cubed
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Gently rinse mushrooms under cool water. Brush dry with a paper towel. Using an apple corer or small spoon scoop out dark folds (also called "gills") on bottom side of mushrooms. Dice into cubes about same size as squash.
Set a large skillet over medium-high heat (cast iron works great for this). Add oil and mushrooms. Stir just to coat, and allow to sear without stirring 3 to 4 minutes.
Add squash, onions and seasoning. Sauté until squash begins to get lightly browned, but not mushy, about 3 to 4 minutes. Remove from hot pan. Stir salsa through sautéed vegetables and set aside.
Rinse out skillet and return to stove over high heat. Toast tortillas until edges are light to crispy on each side.
Line tortillas with a few leaves of lettuce. Add butternut mixture and top off with cilantro and avocados.


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