Breakfast Tortillas
Serves: 4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
2 Cups
Shredded hash brown potatoes
1 Cup
Cooked brown rice
1 Cup
Fresh spinach, kale or chard
1/3 Cup
Fresh salsa
1/3 Cup
Frozen corn kernels, thawed
1/4 Cup
Chopped green onions
4
Whole wheat tortillas
Directions
1
Place the potatoes in a dry non-stick skillet. Cover, and cook for about 5 minutes over medium heat before turning for the first time.
2
Continue to cook and turn frequently until lightly browned, about 12 minutes.
3
Add the remaining ingredients, except the tortillas, and cook stirring occasionally, until heated through.
4
Spoon a line down the center of each tortilla, roll up and eat. Add more salsa or hot sauce, if desired.
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