BEAN BURRITO CASSEROLE


  • Ingredients

  • 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=20

  • NOTE*****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.

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