Bean Burrito Casserole

6 Servings

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Bean Burrito Casserole Ingredients

12 Tortillas; * see note	3 c Water
3 c Pinto beans; canned, rinsed	1/4 ts Garlic powder
2 c Brown rice; cooked	1/2 ts Onion powder
1 c Green onions; chopped	3 tb Chili powder
ENCHILADA SAUCE	4 tb Cornstarch; *** see note
2 c Tomato sauce; ** see note

Instructions for Bean Burrito Casserole

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=E1 Date: Tue, 11 Jun 1996 02:59:32 -0400 From: Dennis MM-Recipes Digest V3 #162 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeansCuisine: Uncategorized