Breakfast tortillas

 
                            BREAKFAST TORTILLAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast                        Low-Fat
                 Mexican                          Rice
                 Mcdougall
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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