Recipe - Bean Burrito Casserole

12 Tortillas; * see note
3 cup Pinto beans; canned, rinsed
2 cup Brown rice; cooked
1 cup Green onions; chopped

ENCHILADA SAUCE
2 cup Tomato sauce; ** see note
3 cup Water
One fourth teaspoon Garlic powder
One half teaspoon Onion powder
3 tablespoon Chili powder
4 tablespoon Cornstarch; *** see note

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
seamsidedown in the casserole dish. Repeat until all ingredients are
used. Pour the remaining enchilada sauce over the rolledup 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 dennisjy@ix.netcom.com

MMRecipes Digest V3 #162

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.