Breakfast Tortillas

2 c Spinach; firmly packed, washed & chopped
2 c Cooked brown rice
1 c Frozen corn kernels
1/2 c Salsa
6 Whole-wheat or corn tortilla

Place the 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 sacuepan and sprinkle a little water over 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. Can roll in 8 tortillas instead for 8 servings.

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