Breakfast tortillas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Spinach; firmly packed, |
| ; washed & chopped | ||
| 2 | cups | Cooked brown rice |
| 1 | cup | Frozen corn kernels |
| ½ | cup | Salsa |
| 6 | Whole-wheat or corn tortilla | |
Directions
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