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| Breakfast Tortillas Recipe |
Category: Breakfast / Mexican
Rating:
N/A
Servings: 6
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Ingredients
2 cup spinach; firmly packed,
1 ; washed & chopped
2 cup cooked brown rice
1 cup frozen corn kernels
1/2 cup salsa
6 whole-wheat or corn tortilla
Cooking Directions:
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
mexican,mcdougall,breakfast,low-fat,rice
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