Tex Mex Breakfast

OK here it is.  This is the yummy I made last weekend.  I promised I would post a recipe each week.  This one is great.  I  also enjoyed it without the tortilla. Quite tasty and I will be making it again.

The original recipe came from Dr. McDougall’s site.  I made a couple of adjustments and was very pleased with the outcome. To see the original recipe just click on the recipe title.

Tex Mex Breakfast

INGREDIENTS

• 2 cups frozen shredded hash brown potatoes
• 1 cup cooked brown rice
• 2 bunches chopped green onions (the original recipe did not have an amount)
• 1/3 cup frozen corn kernels
• 1 bag of fresh spinach leaves (I used a full bag of spinach, see picture)
• 2 cups Salsa (The original recipe did not have an amount)
• 4-6 whole wheat tortillas

NOTE: I did not follow the amounts exactly.  So use your own judgment.  I actually used a bit more than the original recipe called for. Worked out just right.

DIRECTIONS:

Cook the potatoes in a dry non-stick skillet stirring frequently, until lightly browned, about 15 minutes.

Add rice, green onions, salsa and corn and cook another 5 minutes, stirring occasionally, until heated through.

Place spinach in a separate pan with a few sprinkles of water. Cook and stir for 2 minutes. Set aside. (See picture. I used a microwave bag instead)

Add to cooked potato-rice mixture and mix well.

Spoon a line down the center of each tortilla, roll up and enjoy.

Here’s the spinach I used in the recipe

 

Here’s how it turned out.  From the pan to the tortilla.  Very easy, and very yummy!

 

Did that make you hungry?  I hope you enjoy them as much as I did.  Next week I have two recipes to choose from.  I made a very tasty Bean Salad and I made a mix for Pita Sandwiches.  Both are very tasty. The test will be how well they last through the week.  Stay tuned and see which one gets posted next weekend!