2 cups frozen hashed brown potatoes 1 cup cooked brown rice 1/4 cup chopped green onions 1/3 cup salsa 1/3 cup frozen corn kernels 5 whole wheat tortillas
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.
