Total Time
Prep 15 mins
Cook 10 mins


  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 saucepan 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 (warmed, if you like) and roll up.
Most Helpful

I added avocado because I have a ton of them right now..and some hot sauce 'cuz I love things spicy. Very fast and very, very good. I didn't tell my hubby they were healthy...ssshh....

cowgirrlup March 02, 2008

I hope you are watching me enjoy this full tilt, Mille R from where ever you are. This dish brought such warmth to my day, a healthy, hearty, warm taste that will keep me making this for my lunch for many years. The only change I made was to add green onion, and not use corn. Otherwise, completely and wonderfully the same. So nice. I added a bit of hot sauce, as I love all hot things, and the spinach turned out perfectly and delicately cooked in that little bit of water. I love this, and I thank you for posting.

Andi of Longmeadow Farm December 03, 2007

I doubled this using one 16 ounce bag of Spinich. I used medium salsa and whole grain tortillas. Great stuff any time of the day for healthy snacks too ... tasty, healthy, easy and DH l-o-v-e-d it ! Thank you

Chef RZ Fan August 18, 2007