1 avocado
8 1/2 ounces diced tomatoes
2 cups chopped onion
1 cup chopped green onions
1 cup chopped green bell pepper
3 (16 ounce) cans diced green chile peppers, drained
1 tablespoon garlic powder
In a large bowl, combine avocado and tomatoes. Stir to coat, reserve 1 1/2 cup avocado mixture.
In a medium skillet, heat the cooking liquid over medium heat. Bring a portion of paste to a boil. Pour half of mixture into the center of a tortilla. Roll the tortillas in the juices. Place in the skillet; spoon mixture over a large portion of the egg whites. Continue spreading mixture over tortillas. Roll remaining tortillas in the avocado mixture. Serve immediately.