Flautas with Cucumber Nectarine Salad sent in by: Kevin Pascal.

For the Baked Flautas
Serves: 2 to 4

  • 1 15-ounce can fat-free, vegetarian refried beans (ideally oil free)
  • 12 small corn tortillas 
  • 1 teaspoon cumin, 
  • 1/4 teaspoon clove
  • 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
  • 1/4 cup cabbage
  • 1 Meyer lemon, zested and squeezed
  • Black pepper to taste


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, cumin and clove. Bake 15 to 20 minutes or until crisp.

Cucumber Nectarine Salad

Prep your produce:

  • Spiralize the cucumber,
  • dice the nectarine,
  • chop the kale, cabbage, zest the lemon, and
  • juice the lemon.

    Toss all ingredients together, then add black pepper and serve.

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries sent in by: Liz Rovira

20 min
20 min
40 min

This Autumn salad is vibrant, colorful, and festive!   It makes a perfect holiday side dish for Thanksgiving, Christmas, and New Year’s Eve.  Healthy, delicious, gluten free recipe packed with veggies.  The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.

Course: Side Dish


Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt to taste

Roasted Butternut Squash:

  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 1/2 cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional


Roasted Brussels sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.


  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Cranberry Relish Sent in by Mikala Ford:

1 bag fresh cranberries
1 whole navel orange, skin included, washed and cut into chunks
½ cup shelled pecans
⅓ cup mild honey, such as clover

Throw it all into a food processor – blend until you have a chopped texture & the chill until you are ready to gobble it down!

Slow Cooker Chicken Fajitas 



boneless, skinless chicken breasts
bell peppers, thinly sliced
onion, thinly sliced
(14-oz.) can diced tomatoes
2 tsp. cumin
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper





Sour cream

Shredded cheddar


  1. Place chicken, bell peppers, and onions in slow-cooker then pour over diced tomatoes. Season with cumin, red pepper flakes, salt, and pepper. Cook on low for 6 hours, or until chicken is cooked through.
  2. Remove chicken from slow-cooker and slice into strips. Serve fajitas in tortillas with desired toppings.