Tex-Mex Breakfast Tacos Recipe | Dr. McDougall
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Ingredients
- 2 Cups Frozen shredded hash brown potatoes
- 1 Cup Cooked brown rice
- 1/3 Cup Frozen corn kernels
- 1/3 Cup Green onions, chopped
- 1 Cup Chopped fresh spinach
- 4-6 Corn or whole wheat tortillas
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