Enchilada Casserole

[Guest guest]

ENCHILADA CASSEROLE

 

12 Corn tortillias

3 cups refried beans or cooked black beans

2 cups cooked brown rice

1 cup chopped green onions

 

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

 

 

Sauce:

Combine all the ingredients in a saucepan and cook, stirring constantly,

 

until the mixture boils and thickens, about 7 minutes.

 

 

Preheat the oven to 350*F. Spread 1 cup of the sauce in the bottom

of a covered casserole dish. Take one tortilla at a time and spread

some beans, rice, and green onions down the center. Roll up and place

seam-side down in the casserole dish. Repeat until all ingredients are

used. Pour the remaining sauce over the tortillas. Cover and bake for

30 minutes.

 

 

*from " The McDougall Program " by John McDougall

(recipes by Mary McDougall) Made gluten free by Amy Lovelace