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    Bean Burrito Casserole


    Source of Recipe


    Sue Smith

    List of Ingredients




    12 tortillas
    3 cups pinto beans, rinsed
    2 cups cooked brown rice
    1 cup chopped green onions

    SAUCE:
    2 cups tomato sauce
    3 cups water
    1/4 teaspoon garlic powder
    1/2 teaspoon onion powder
    3 tablespoons chili powder
    4 tablespoons cornstarch

    Recipe



    This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead. The sauce can also be used in other Mexican recipes. To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes. Preheat the oven to 350ºF. Spread 1 cup of the enchilada sauce in the bottom of a covered casserole dish. Take one tortilla at a time and spread some beans, rice, and scallions down the center. Roll up and place seam-side-down in the casserole dish. Repeat until all ingredients are used. Pour the remaining enchilada sauce over the rolled-up tortillas, cover, and bake for 30 minutes. Serves 6

 

 

 

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