Ingredients for Mexfast
- 5 oz fresh spinach
- Cooked Brown Rice
- Frozen Corn Kernels
- 1/2 cup your favorite salsa
- Flour Tortillas
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How to Make Mexfast
- Rinse 5 oz fresh spinach and place it in a medium saucepan with only the clinging water.
- Cook over medium heat, stirring occasionally, until spinach is just wilted (about 2 minutes).
- Remove from heat and drain the spinach thoroughly using a colander or sieve.
- Add 1 cup cooked brown rice and 1/2 cup corn (drained if canned or frozen) to the same saucepan.
- Stir in 1/2 cup salsa and heat through over medium-low heat for about 3-5 minutes, stirring occasionally.
- Gently stir in the wilted spinach.
- Warm the tortillas according to package directions. (Microwaving for 15-20 seconds or warming in a dry pan works well)
- Spoon approximately 1/4 of the rice and spinach mixture down the center of each tortilla.
- Fold the sides of the tortilla inward, then tightly roll up from the bottom.
- Serve immediately and enjoy your Mexfast wraps!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
3g
Carbs
10g