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Nutrition Facts
Serving Size 239 g
(Approx. 4 Servings)
Amount Per Serving
Calories 150 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 135 mg 6%
Total Carbohydrate 16 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 6 g
Vitamin A 110% Iron 6%
Vitamin C 40% Calcium 10%
*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.
Mushroom, Sweet Potato and Poblano Tacos
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp canola oil, divided
1 sweet potato, peeled and diced
2 poblano pepper, seeds removed and pepper sliced thin
1 small red onions, sliced thin
1 1/2 cup(s) mushrooms, cremini, white, or shitake
1 Tsp ground cumin
1/2 Tsp red chili flakes
4 H-E-B Mixla Tortillas
1 bunch cilantro, roughly chopped
1/3 cup(s) queso asadero
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Instructions

1
Add one tablespoon canola oil to a large skillet, and heat on medium-high; add sweet potatoes, peppers, onions, and mushrooms.
2
Sauté until potatoes are browned and onions are translucent. Mix in cumin and chili powder. Transfer to a large bowl.
3
In same skillet add tortillas allowing them to drape over side of pan to fit.
4
Divide filling into 4 equal portions and place on ½ of each tortilla; top with cheese.
5
Fold plain side of tortillas over filling to form tacos. Cook 1 minute, then carefully flip. Note: Tortillas can be cooked in batches to fit in skillet.

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