Bean Burrito Casserole

[Guest guest]

Bean Burrito Casserole

 

12 each flour tortillas 

3 cups pinto

beans canned, rinsed

2 cups rice brown, cooked

1 cup scallions, spring

or green onions chopped

 

Enchilada 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 

 

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. Serves

6.