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Black Bean And Avocado Burritos With Jicama-Cucumber Slaw

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

2 15 ounce cans black beans, rinsed

2 cloves garlic, finely chopped

Salt and pepper

4 burrito-size flour tortillas

1 avocado, peeled and diced

1 cup shredded monterey jack cheese

1 tablespoon fresh lemon juice

1 english cucumber, cut into matchsticks

1/2 jicama (about 1/2 pound)--peeled, thinly sliced, then cut into matchsticks

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