Categories: Breakfast, Low-fat, Mexican, Rice, Mcdougall 
      Yield: 6 servings 
  
      2 c  Spinach; firmly packed, 
           ; washed & chopped 
      2 c  Cooked brown rice 
      1 c  Frozen corn kernels 
    1/2 c  Salsa 
      6    Whole-wheat or corn tortilla 
  
  Recipe by: The New McDougall Cookbook Preparation Time: 0:10 
     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 sacuepan and sprinkle a little water over the 
  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 the mixture 
  down the center of each tortilla and roll. 
    Can roll in 8 tortillas instead for 8 servings. 
     166 calories, 2.3 grams fat per serving (at 6 per recipe). 
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994