INGREDIENTS
1/4 cup
avocados
6 servings
Barbeque Dipping Sauce
1 tbsp
buttermilk
1/4 cup
canned black beans
1 dash
cayenne pepper
1 fillet
chicken breast
1/2 tsp
chili powder
1/2 tsp
cumin
1 dash
dried dill weed
1/8 tsp
dried parsley
5 7-inches
flour tortillas
1/2 tbsp
fresh parsley
1/3 cup
frozen corn
2 tbsp
frozen spinach
1 dash
garlic powder
2 tbsp
green onions
2 tbsp
jalapeno peppers
1/4 cup
mayonnaise
3/4 cup
monterey jack cheese
1/8 tsp
onion powder
1 tbsp
onions
1 dash
pepper
2 tbsp
red bell peppers
1/8 tsp
salt
1/4 tsp
salt
1/4 cup
sour cream
2 tbsp
tomatoes
1 tbsp
vegetable oil
1 1/2 tsp
white vinegar
6 servings
garnish