Chili Burrito

Ingredients

2 large tortillas

2 cups chili (preferably home-made)

1/2 cup tomatoes, diced

1 can black olives, drained and rinsed

1/2 cup daiya cheddar cheese

1/2 cup cilantro

1/4 cup Mexi Cheddar dip from "We Can't Say it's Cheese"

Guacamole

1 avocado, mashed

1 garlic clove, pressed

1 tsp cumin

juice of 1/4 lime

2 Tbs salsa

1 Tbs cilantro

Directions

1. Preheat oven to 400 degrees

2. Layer chili in each tortilla, top with tomatoes, black olives, cheese, roll up, spread cheddar dip on top of each burrito, and sprinkle with cheese and olives

3. Place on baking sheet in oven; bake 15-20 mins until cheese is melted

4. Meanwhile, make guacamole by mixing all the ingredients together, serve on the side

Eric had made a large batch of chili and I wanted to find a new way to reinvent it. These burritos turned out amazing! Eric found the "We Can't Say it's Cheese" dip at a little co-op by his work and we are in love with it! They make several different flavors, which we have all tried, and they are all equally great. The crazy thing is that they are made out of oatmeal! I have no clue how they made oatmeal turn into an amazing cheesy dip.