Spinach, Brown Rice and Corn Tortillas

• 2 cups spinach firmly packed, chopped
• 2 cups brown rice cooked
• 1 cup corn frozen
• 1/2 cup salsa
• 6 each corn tortillas (6-inch)

1. Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves.
2. 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 and roll.

brown rice, corn frozen, salsa, corn tortillas

Taken from recipeland.com/recipe/v/spinach-brown-rice-corn-tortill-42395 (may not work)