Title: Breakfast Tortillas
Categories: Breakfast Lowfat Mexican Rice
Yield: 6 Servings
| 2 | c | Spinach; firmly packed, |
| | | ; washed & 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