2 cups hashed brown potatoes -- frozen 1 cup cooked brown rice 1/4 cup chopped green onions 1/3 cup salsa 1/3 cup corn kernels -- frozen 5 each whole wheat tortillas (4-6) 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.
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