Ingredients (use vegan versions):

• 2 doz whole wheat tortillas
• one onion
• 1lb broccoli
• 1/4 lb mushrooms
• 4-5 zucchini squash
• 2 large tomatoes
• 4 large Haas avocados
• your choice for salsa

Directions:

Chop ingredients 2-6 and place in a large frying pan (electric works well). Turn to medium heat
(300 if using the electric fry pan) to steam about 20-30 minutes. Check frequently and stir.
Wrap tortillas in foil and put in a warm oven to heat. Make guacamole from the avocados,
keeping one pit in the salad to prevent it from browning. Allow each person to assemble his/her
burrito as they wish, with plenty of salsa and guac. Enjoy with many napkins on the side.

The only fat comes from the avocados and tortillas, but as triathletes and runners we aren’t
worried, we just work it off.

Serves: 6

Preparation time: 30 min

Tags: Mushroom, Salad, Salsa, Tomato, Vegan