INGREDIENTS
2
large avocados, peeled and cut into small pieces
1 15 ounce can
Bush’s garbanzo beans, drained and rinsed
1/4 cup
fresh lime juice
1 1/2 tbsp
tahini (sesame paste)
1/2 cup
extra-virgin olive oil
1
jalapeno, finely chopped
1/2 tsp
garlic powder
1/4 tsp
cayenne pepper
1/2 tsp
cumin
1/2 tsp
white pepper
Kosher salt
12
Large flour tortillas
6 cups
Mexican cheese
Olives (optional)