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Bean Burrito Casserole

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. 1.80?


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