Breakfast Tortilla

Makes 6 to 8 servings

2 cups washed and chopped fresh spinach (firmly packed)
2 cups cooked brown rice
1 cup frozen corn
¹/₂ cup salsa
6 – 8 whole-wheat or corn tortillas

Place 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 saucepan and sprinkle a little water over leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well.

Place rice, corn, and salsa in the saucepan. Cook, stirring, until heated through. Stir in spinach. Spoon a line of this mixture down the center of each tortilla and roll.

Per serving (1/6 of recipe)