A recipe for Bean Burrito Casserole. Follow the simple recipe instructions for Bean Burrito Casserole shared by other home cooking experts.
Ingredients
12 Tortillas; * see note3 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 Tsp. Garlic powder
1/2 Tsp. Onion powder
3 Tbs. Chili powder
4 Tbs. Cornstarch
Directions
Preparation Time: 2:07This 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 scallions 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 at aol.com. Posted by Kevin Vegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80.
