Tex-Mex Breakfast Tacos

Name: Tex-Mex Breakfast Tacos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
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

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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