Southwest Turkey, Corn, Zucchini Flautas

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, 2-4 minutes. TIP: Cover pan if corn starts to pop. • Add Southwest Spice Blend and half the Old El Paso Mild Red Enchilada Sauce; cook, stirring often, until thickened, 1-2 minutes. Turn off heat; stir in Monterey Jack until melted. Taste and season with salt and pepper if desired.

Use pan used for beef or turkey here. Once scallion whites are charred, return beef or turkey to pan and cook through the rest of this step as instructed.

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides. • Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. • Place flautas, seam sides down, on prepared sheet. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.

• Bake flautas on top rack until golden brown and crispy, 8-12 minutes.

• In a small bowl, microwave remaining enchilada sauce on high until warmed through, 45-60 seconds. • In a second small bowl, combine queso blanco with 1 TBSP water (2 TBSP for 4 servings). Microwave until warmed through, 25 seconds; stir to combine.