Breakfast Tortillas by Sue Smith

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SERVINGS

6 servings scale / convert

INGREDIENTS

2 cups spinach, firmly packed, washed and chopped
2 cups cooked brown rice
1 cup frozen corn kernels
1/2 cup salsa
6 whole wheat or corn tortilla

INSTRUCTIONS

Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves. (If you washed the spinach the night before, place the spinach in the sacuepan and sprinkle a little water over the leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well. Place the brown rice, corn, and salsa in the saucepan. Cook, stirring, until heated through. Stir in the spinach. Spoon a line of the mixture down the center of each tortilla and roll. Can roll in 8 tortillas instead for 8 servings.

CHEF COMMENTS

166 calories, 2.3 grams fat per serving (at 6 per recipe).

TAGS

breakfast, breakfastburritos, main courses add tags