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Taco Pockets Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Assorted organic tortillas like blue corn, red corn or black bean

Salt and pepper

1 teaspoon (1/3 palmful) ground cumin

2 cups shredded monterey jack

2 cloves garlic, minced

1 1/3 pounds ground sirloin or ground turkey breast

2 small plum tomatoes, seeded and chopped

1 small onion, finely chopped

1 tablespoon (1 turn around the pan) vegetable oil,

1 tablespoon, (a palmful) dark chili powder

1 cup mild taco sauce

Cut fresh seasonal vegetable pieces and strips

1 medium onion, finely chopped

1 (15-ounce) can chunky-style crushed tomatoes

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1 teaspoon cayenne pepper sauce

4(12-inch diameter) soft flour tortillas

1 tablespoon (a palmful) ground cumin

1 heart of romaine lettuce, shredded

2 cloves garlic, chopped

Prepared mild salsa, for dipping chips and vegetables, recipe follows

1 teaspoon (1/3 palmful) coarse salt,

1 medium green bell pepper, seeded and finely chopped

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