Breakfast Tortillas

  • Yield: 6 servings


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


  1. 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.
  2. 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. 
Recipe by Mary McDougall of the McDougall Programcourtesy of The Cancer Project 

Nutritional Info *per serving

  • Calories 185
  • Fat 2g
  • Saturated Fat .4g
  • Cholesterol 0mg
  • Sodium 279mg
  • Carbohydrate 38.2g
  • Fiber 6.1g
  • Sugars 1.9g
  • Protein 6g