Ingredients
- 5 wheat tortillas (whole)
- 3/8 salsa
- 300 gr hashed brown potatoes (frozen)
- 120 gr brown rice (cooked)
- 50 gr corn kernels (frozen)
- 30 gr 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.