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Nutrition Facts
Serving Size 516 g
(Approx. 4 Servings)
Amount Per Serving
Calories 710 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 8 g 40%
Trans Fat 0.5 g
Cholesterol 70 mg 23%
Sodium 950 mg 40%
Total Carbohydrate 67 g 22%
Dietary Fiber 15 g 60%
Sugars 10 g
Protein 32 g
Vitamin A 80% Iron 30%
Vitamin C 130% Calcium 20%
*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.
Crunchy Tex Mex Al Pastor Bowl
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Tbsp olive oil
1/2 cup(s) red onion, finely diced
8 4/5 Oz package Central Market Microwaveable White and Red Quinoa
1/3 cup(s) cilantro, finely chopped
1 Lb H-E-B Fully Cooked Pork Al Pastor
15 Oz H-E-B No Salt Added Black Beans, drained and rinsed
3 Oz baby spinach
1 1/2 cup(s) fresh pineapple, diced
3/4 cup(s) red bell pepper, diced
1/2 cup(s) queso fresco, crumbled
1 large avocado, cubed
3 1/2 Oz H-E-B Tortilla Strips
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Heat a skillet over medium high heat. Add oil and onion and cook for 3 to 4 minutes, or until they begin to soften.
Add quinoa and cilantro, just long enough to heat through. Remove quinoa from pan. Set aside and keep warm.
Reduce heat to medium and add pork and beans to pan. Heat and stir for 5 to 6 minutes, just to heat through.
Divide spinach between 4 bowls. Divide quinoa, meat and bean mixture evenly between the bowls.
Top with pineapple, bell pepper, queso fresco, avocado and tortilla strips.


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