Breakfast Tortillas

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Breakfast Tortillas Ingredients

2 c Spinach; firmly packed,	1 c Frozen corn kernels
; washed & chopped	1/2 c Salsa
2 c Cooked brown rice	6 Whole-wheat or corn tortilla

Instructions for Breakfast Tortillas

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Main Ingredient: Cuisine: Mexican

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