Ingredients
- 5 wheat tortillas (whole)
- 3/8 salsa
- 2 cups hashed brown potatoes (frozen)
- 1 cup brown rice (cooked)
- 3/8 cup corn kernels (frozen)
- 1/4 cup green onions (chopped)
Cook the potatoes in a dry nonstick skillet, stirring frequently, until lightly browned, about 15 minutes. Add the remaining ingredients, except the tortillas, and cook another 5 minutes, stirring occasionally, until heated through. Spoon a line of the mixture down the center of each tortilla roll up, and eat.