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Savory Burritos With Chunky Avocado Salsa


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Makes about 4 cups

1 large, ripe Hass avocado, unpeeled

2 cloves garlic, minced

3 medium-sized scallions, thinly sliced (1/2 cup)

1 stalk celery, chopped

1/2 cup chopped red bell pepper

1/3 cup diced jicama

Juice of 1 lime

1 14 1/2-oz. can (1 3/4 cups) Mexican stewed tomatoes, sliced

1/3 cup chopped cilantro

hot pepper sauce to taste

1 tsp. olive oil

1/4 tsp. red pepper flakes

4 cloves garlic, minced

1 cup sliced scallions

2 bell peppers, 1 red and 1 yellow,cut into 2-inch strips

2 6-oz. pkg. soy

1 6-oz. pkg. sliced cremini mushrooms

3 medium-sized zucchini, sliced in half lengthwise and cut crosswise

1 15-oz. can cannellini beans

6 8-inch whole wheat, fat-free tortillas, nonhydrogenated

Sliced jalapeño chiles, optional

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