Southwestern Falafel with Avocado Spread

 Patties
1 15 ounce can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed tortilla chips
2 tablespoon finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoon canola oil

Avocado Spread
1 whole avocado, peeled and mashed
2 tablespoons salsa
2 tablespoons sour cream
1/2 lime, juiced
1/8 teaspoon salt

burrito size tortillas

1.  To prepare patties, place pinto beans in a medium bowl; partially mash with a fork.  Add Monterey Jack cheese, tortilla chips, green onions, cilantro, cumin and egg white; stir until well combined.  Form into 1/2 inch thick patties.
2.  Heat canola oil in a large nonstick skillet over medium-high heat.  Add patties; cook 4 minutes on each side or until patties are browned and thoroughly heated.
3.  To prepare spread, while patties cook, combine the avocado, salsa, sour cream, lime juice, and salt.
4.  Place several patties and avocado spread to taste into warmed burritos.