Breakfast Tortillas

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.