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Nutrition Facts
Serving Size 203 g
(Approx. 4 Servings)
Amount Per Serving
Calories 250 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 140 mg 6%
Total Carbohydrate 49 g 16%
Dietary Fiber 6 g 24%
Sugars 25 g
Protein 3 g
Vitamin A 40% Iron 4%
Vitamin C 130% Calcium 2%
*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 Red Pepper and Eggplant Tacos with Balsamic Honey

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 medium purple eggplant, cut in half lengthwise
2 red bell pepper, cut into planks & seeds removed
1 Tbsp olive oil
1/2 Tsp garlic powder
1/4 Tsp kosher salt
1/4 cup(s) H-E-B Mexican Mesquite Honey
2 Tbsp H-E-B Balsamic Vinegar of Modena
8 Guerrero White Corn Tortillas
2 cup(s) arugula
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Preheat oven to 400ºF. Line a sheet pan with foil.
Place eggplant and pepper planks on prepared pan. Drizzle with olive oil, garlic powder, and salt. Roast 15 to 20 minutes until tender.
In a small bowl combine honey and balsamic vinegar. Mix well.
Heat a nonstick skillet over high heat.
Place tortillas, one at a time, in hot skillet and heat 30 seconds on each side. Wrap in foil or a clean dish towel to keep warm. Set aside.
Remove eggplant and peppers from oven. Slice peppers into strips and scoop out the eggplant.
Fill warm tortillas with eggplant, red pepper strips, and arugula. Drizzle with honey balsamic sauce and serve immediately.



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