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For the Baked Flautas
- 1 15-ounce can fat-free, vegetarian refried beans
- 12 small corn tortillas
- 1 teaspoon cumin
- Cayenne pepper to taste
For the Cucumber Nectarine Salad
- 1 large cucumber, spiral sliced
- 2 cup diced nectarine (white or yellow)
- 1 cup red kale, finely chopped
- 1 Meyer lemon, zested and squeezed
- Black pepper to taste
Preheat oven to 425.
Combine the refried beans and cumin until well mixed. Warm tortillas in the microwave or in a skillet until pliable. Spread the bean mixture in a thin layer on the tortillas and roll them up. Dust with cayenne pepper. Bake 15 to 20 minutes or until crisp.
Cucumber Nectarine Salad
Prep your produce:
- Spiralize the cucumber,
- dice the nectarine,
- chop the kale, zest the lemon, and
- juice the lemon.
Toss all ingredients together, then add black pepper and serve.
Servings: 2 to 4