INGREDIENTS
1
Avocado, ripe
4 cups
Broccoli florets
3 cloves
Garlic
4 cups
Spinach, loosely packed
4
Chipotle peppers in adobo sauce
1/4 tsp
Kosher salt
1/2 tsp
Sea salt
3 tbsp
Olive oil
4
Tortillas, whole wheat
5 oz
Fontina
1 cup
Greek yogurt, nonfat plain