Tex-Mex Breakfast Tacos
By Mary McDougall
Serves: 4-6
Prep Time: 5 min
Cook Time: 20 min
Ingredients
2 Cups
Frozen shredded hash brown potatoes
1 Cup
Cooked brown rice
1/3 Cup
Frozen corn kernels
1/3 Cup
Green onions, chopped
1 Cup
Chopped fresh spinach
4-6
Corn or whole wheat tortillas
Directions
Cook the potatoes in a dry non-stick skillet stirring frequently, until lightly browned, about 15 minutes. Add rice, green onions, salsa and corn and cook another 5 minutes, stirring occasionally, until heated through. Place spinach in a separate pan with a few sprinkles of water. Cook and stir for 2 minutes. Set aside. Add to cooked potato-rice mixture and mix well. Spoon a line down the center of each tortilla, roll up and enjoy.
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