Breakfast Tortillas

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.