Spinach, Brown Rice & Corn Tortillas
Spinach, Brown Rice and Corn Tortillas recipe
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
spinach
firmly packed, chopped |
|
| 2 | cups |
brown rice
cooked |
|
| 1 | cup |
corn
frozen |
|
| ½ | cup |
salsa
|
|
| 6 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
spinach
firmly packed, chopped |
|
| 473 | ml |
brown rice
cooked |
|
| 237 | ml |
corn
frozen |
|
| 118 | ml |
salsa
|
|
| 6 | each |
corn tortillas (6-inch)
|
*
|
Directions
Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves.
Cook, stirring, until just wilted, about 2 minutes.
Remove from the saucepan and drain well.
Place the brown rice, corn, and salsa in the saucepan.
Cook, stirring, until heated through. Stir in the spinach.
Spoon a line of the mixture down the center of each tortilla and roll.
