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Nutrition Facts
Serving Size 137 g
(Approx. 10 Servings)
Amount Per Serving
Calories 190 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 75 mg 3%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 13 g
Vitamin A 60% Iron 8%
Vitamin C 10% Calcium 8%
*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.

MorROCKan Roll Taco with Butternut Squash

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 H-E-B Mixla Tortillas
2 Tbsp grapeseed oil
1 Lb 85% lean ground turkey
1/2 cup(s) sweet onion, thinly sliced
1 1/2 cup(s) butternut squash, 1/2 inch cubes
1/3 cup(s) Rockin’ Moroccan (dip, pesto, sauce)
1/4 cup(s) organic chicken broth
1/4 cup(s) Sun-Maid Natural California Pitted Dates, chopped
1 Oz Central Market Organics Baby Spinach & Baby Kale
1/2 cup(s) queso fresco, crumbled
1/4 cup(s) fresh cilantro, finely chopped
1/4 cup(s) fresh mint, finely chopped
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Instructions

1
Heat oven to 350°F.
2
Wrap tortillas in foil and heat 20 minutes.
3
Meanwhile, heat skillet to medium-high heat. Add 1 tablespoon of oil and turkey to skillet and sauté 6 - 8 minutes, or until thoroughly cooked. Remove turkey from skillet and set aside.
4
Add remaining 1 tablespoon oil, onion and squash to same skillet and sauté 5 - 6 minutes until squash is tender, but still firm.
5
Add turkey back into skillet and add sauce, broth and dates to pan. Stir to combine flavors and remove from heat.
6
Line middle of each tortilla with a few spinach & kale leaves, and spoon turkey mixture into tortillas.
7
Top with queso fresco, cilantro and mint. Serve immediately.

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