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Ingredients:
12 tortillas, * see note
3 cup pinto beans, canned, rinsed
2 cup brown rice, cooked
1 cup green onions, chopped
1 enchilada sauce:
2 cup tomato sauce, ** see note
3 cup water
1/4 tsp garlic powder
1/2 tsp onion powder
3 tbsp chili powder
4 tbsp cornstarch, *** see note
Instructions:
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.
1.80ß
Preparation Time: 2:07
Servings: 6
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. Elaine Boosler
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Bean Burrito Casserole Recipe brought to you by Mexican Recipes To-Go
