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Name: Breakfast Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 c Cooked brown rice; ; washed & chopped; 6 Whole-wheat or corn tortilla; 1 c Frozen corn kernels; 2 c Spinach; firmly packed,; 1/2 c Salsa

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INGREDIENTS

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

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 6 Servings

Calories: 109
Calories from Fat: 7 (6%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 130.9mg		5 %
Potassium 171.4mg		5 %
Total Carbohydrate 23.6g		7 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 21.4g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 109

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