While planning my Mexican Breakfast the Spinach tortilla seemed to be just the ideal choice, since I was serving it for dinner. I am not a great fan of spinach and so whenever I have a recipe with it, I am actually hesitant. The breakfast tortillas had spinach, and for a change I loved it. The rice with corn , beans and salsa overpowered the spinach. The tortilla all wrapped up tasted real nice. In fact the accompaniments took the tortilla to another level. For once I got store bought tortilla.
The Spinach Tortilla was a part of the Mexican Breakfast that I cooked for Buffet on  table.
Spinach Breakfast Tortillas

Serves : 6


1 cup washed and chopped spinach
2 cups cooked rice
1/2 cup boiled corn kernels
1/2 cup boiled kidney beans
1/2 cup salsa
6 whole wheat / corn tortilla 
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 saucepan 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, kidney beans and salsa in the saucepan. Cook, stirring, until heated through.
Place the tortilla on the counter.
Spread a layer of guacamole , and a thin layer of sour cream .
Spoon the spinach in the center.
Now spoon a line of the rice mixture down the center of each tortilla and roll. 

Mexican Spinach Bean Tortilla

8 thoughts on “Mexican Spinach Bean Tortilla”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.