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Nutrition Facts
Serving Size 131 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 25 g 8%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 5 g
Vitamin A 50% Iron 10%
Vitamin C 30% 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.
Roasted Kale, Sweet Potato and Black Bean Chalupa
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp olive oil
1 Tsp garlic powder
1/2 Tsp ground cumin
4 cup(s) kale, chopped
1 large sweet potato, diced
15 Oz refried black beans
6 H-E-B Baked Tostada Shells
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Instructions

1
Preheat oven to 425°F.
2
Combine oil, spices, kale and diced sweet potatoes in a large bowl and mix until well coated.
3
Transfer to a baking dish and place on middle oven rack. Roast 20 minutes, tossing half way through.
4
Heat beans according to package directions. Spread 2 heaping spoonfuls on each tostada shell and top with sweet potato kale mixture. Serve immediately.

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