Savory Burritos with Chunky Avocado Salsa

Description

 * Makes about 4 cups

Chunky avocado salsa

 * 1 large, ripe Hass avocado, unpeeled
 * 2 cloves garlic, minced
 * 3 medium-sized scallions, thinly sliced (½ cup)
 * 1 stalk celery, chopped
 * ½ cup chopped red bell pepper
 * ⅓ cup diced jícama
 * juice of 1 lime
 * 1 x 14½-oz. can (1¾ cups) Mexican stewed tomatoes, sliced
 * ⅓ cup chopped cilantro
 * hot pepper sauce to taste

Savory burritos

 * 1 tsp olive oil
 * ¼ 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 x 6-oz pkg. soy "chicken"
 * 1 x 6-oz pkg. sliced cremini mushrooms
 * 3 medium-sized zucchini, sliced in half lengthwise and cut crosswise
 * 1 x 15-oz can cannellini beans
 * 6 x 8-inch whole wheat, fat-free tortillas, non-hydrogenated
 * sliced jalapeño chiles, optional

Chunky avocado salsa

 * 1) Peel and dice avocado, and set aside.
 * 2) Combine garlic, scallions, celery, red bell pepper, jícama, avocado and lime juice in nonreactive bowl.
 * 3) Add tomatoes and cilantro.
 * 4) Season with hot pepper sauce to taste.
 * 5) Cover, and refrigerate until ready to serve.

Savory burritos

 * 1) Heat oil and red pepper flakes over medium-high heat in electric frying pan, 5-quart saucepan or wok, about 1 minute.
 * 2) Add garlic, scallions and bell peppers, and sauté 3 minutes.
 * 3) Add soy "chicken" strips and mushrooms.
 * 4) Cook 5 minutes, stirring frequently.
 * 5) Add zucchini and beans, reduce heat to low and cook mixture 8 minutes.
 * 6) Heat tortillas 5 minutes in tortilla warmer or wrapped in foil in oven set at 325f.
 * 7) Spoon filling onto warmed tortilla, and add jalapeños, if using.
 * 8) Fold tortilla over filling to make parcel.
 * 9) Secure with toothpick.
 * 10) Use up remaining tortillas and filling, and serve with chunky avocado salsa.