Vegan Breakfast Tortillas
Vegan Breakfast Tortillas recipe
Yield
5 servingsPrep
5 minCook
20 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
hash brown potatoes
frozen |
|
| 1 | cup |
brown rice
cooked |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ⅓ | cup |
salsa
|
|
| ⅓ | cup |
corn
frozen |
|
| 5 | each |
flour tortillas
wheat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
hash brown potatoes
frozen |
|
| 237 | ml |
brown rice
cooked |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 79 | ml |
salsa
|
|
| 79 | ml |
corn
frozen |
|
| 5 | each |
flour tortillas
wheat |
*
|
Directions
Cook the potatoes in a dry nonstick skillet, stirring frequently, until lightly browned, about 15 minutes.
Add the remaining ingredients, except the tortillas, and cook another 5 minutes, stirring occasionally, until heated through.
Spoon a line of the mixture down the center of each tortilla roll up, and eat.
