BEAN BURRITO CASSEROLE

27.10.2008 | Author: Cook | Posted in Brown rice
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BEAN BURRITO CASSEROLE


Servings: 6
Ingredients: 

  • 12    Tortillas; * see note
    • 

  • 3 c  Pinto beans, canned; rinsed
    • 

  • 2 c  Brown rice, cooked
    • 

  • 1 c  Green onions; chopped
    • 

  • Enchilada sauce:
    • 

  • 2 c  Tomato sauce; ** see note
    • 

  • 3 c  Water
    • 

  • 1/4 ts Garlic powder
    • 

  • 1/2 ts Onion powder
    • 

  • 3 tb Chili powder
    • 

  • 4 tb Cornstarch; *** see note
    •

Preparation Time: 2:07 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 350 degrees. 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 scallons 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.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80ἢr>
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