1 15-ounce can refried beans
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1 cup shredded Monterey Jack cheese
1 pound ground beef
2 cups salsa divided
8 6-inch flour tortillas
1.5 cups shredded cheddar cheese
1 tomato cored and chopped
1/2 head iceberg lettuce shredded
1/2 cup sour cream
1/4 white onion chopped
1 jalapeno pepper cored, seeded and diced
Preheat oven to 350 degrees.
 In a medium saucepan, combine the refried beans, cumin, garlic salt and Monterrey Jack cheese. Heat over low heat for a few minutes or until heated.
 In a large skillet, crumble the beef and brown. Drain the grease. Add half of the salsa and cook until most of the liquid is absorbed.
 Spread each tortilla with hot bean mixture and spread the meat over the beans. Roll the tortillas and place, seam side down in a single layer in a large well-greased baking pan.
 Pour remaining salsa on top. Sprinkle with the cheddar cheese, tomato and onion. Bake uncovered for 20 minutes. Serve each flauta on a bed of lettuce and top with jalapenos and sour cream.
Avocado Orange Salad
1/4 cup orange juice
1 tablespoon rice vinegar
2 teaspoons soy sauce (low sodium)
2 teaspoons olive oil
2 teaspoons toasted sesame oil (can sub reg sesame oil)
1 orange cut into segments
1 avocado halved, pitted and peeled and diced
4 cups fresh spinach
 In a large bowl, whisk the orange juice, rice vinegar, soy sauce, olive oil and sesame oil. Add the spinach and orange segments.
 Add the avocado and toss to combine. Serve immediately.