Total Time
20mins
Prep 15 mins
Cook 5 mins

This makes a quick breakfast.

Directions

  1. Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves.
  2. (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.
  3. Remove from the saucepan and drain well.
  4. Place the brown rice, corn, and salsa in the saucepan.
  5. Cook, stirring, until heated through.
  6. Stir in the spinach.
  7. Spoon a line of the mixture down the center of each tortilla and roll.
Most Helpful

Simple and very tasty! While scaling down to 2 servings, Zaar converted the salsa from 1/2 cup to 1/8 cup instead of 1/6, and I realised that too late. This recipe DOES need the mentioned amount of salsa, because otherwise it's just a tad bland. The corn tastes wonderful though! I'd like to try this with more herbs and spices next time. This makes a LOT of filling, so there's plenty leftover to just eat on it's own.

Anu December 02, 2002

LOVE IT! Even my 3-year-old asks for these!

carleydvm August 10, 2009