BREAKFAST TORTILLAS

20.09.2008 | Author: Cook | Posted in Brown rice
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BREAKFAST TORTILLAS


Servings: 6
Ingredients: 

  • 2 c  Spinach; firmly packed,
    • 

  • ; washed and chopped
    • 

  • 2 c  Cooked brown rice
    • 

  • 1 c  Frozen corn kernels
    • 

  • 1/2 c  Salsa
    • 

  • 6    Whole-wheat or corn tortilla
    •

Recipe by: The New McDougall Cookbook Preparation Time: 0:10
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.
166 calories, 2.3 grams fat per serving (at 6 per recipe).
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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