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.