Bean Burrito Casserole

Title: Bean Burrito Casserole
Categories: Casserole
Yield: 6 Servings

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, Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80=E1

Date: Tue, 11 Jun 1996 02:59:32 -0400

From: Dennis

MM-Recipes Digest V3 #162

From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive,