Top Engine 2 Recipes: Baked Flautas With Cucumber Nectarine Salad

11th July 2017

Looking for a fresh, filling meal that is Seven-Day Rescue Challenge compliant? Look no further! This meal adds a little zest to your day, and plenty of plant-strong nutrients to your diet!

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Baked Flautas With Cucumber Nectarine Salad

Ingredients

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

Instructions

Baked Flautas

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

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