Breakfast Tortillas

* 2 cups firmly packed spinach, washed and chopped
* 2 cups cooked brown rice
* 1 cup frozen corn kernels
* 1/2 cup salsa
* 6 to 8 whole wheat or corn tortillas


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 saucepan and sprinkle a little water over 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 this mixture down the center of each tortilla and roll.