1 cup butter
1/4 cup tomato sauce
1 cup chopped onion
1 cup marinated and sliced avocados
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 cup diced zucchini
1/4 cup shredded Mexican-style cheese
In a medium bowl, mix butter, tomato sauce, onion, marinated and sliced avocados.
Heat a medium skillet over medium heat.
Add cream cheese, water and egg yolks in 1/3 cup increments. Cook and stir 4 minutes. return mixture to skillet and stir until chocolate has melted. Continue to add further hot water and egg yolks, ΒΌ cup at a time, until well blended. Cook only until ingredients are thoroughly combined.
Place tortillas in a bowl and place in a resealable plastic bag. If desired, store in plastic bag in refrigerator.