Day 2 Dinner Recipe

“Knife and Fork” Burrito with Avocado, Green Chiles and Fresh Tomato

1 whole wheat tortilla, burrito size
½ avocado, chopped
1 4 oz can diced green chiles
1 tomato, chopped

Spoon 3-4 tablespoons of chili into the middle of the tortilla. Fold the top and bottom edge in and then roll the tortilla closed. Place the burrito on a plate seam down and smother with green chiles, avocado and tomato.