*  Exported from  MasterCook  *

                          Bean Burrito Casserole

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Mcdougall
                Rice                             Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Tortillas -- * see note
   3      cups          Pinto beans, canned -- rinsed
   2      cups          Brown rice -- cooked
   1      cup           Green onions -- chopped
                        Enchilada sauce:
   2      cups          Tomato sauce -- ** see note
   3      cups          Water
     1/4  teaspoon      Garlic powder
     1/2  teaspoon      Onion powder
   3      tablespoons   Chili powder
   4      tablespoons   Cornstarch -- *** see 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.

                   - - - - - - - - - - - - - - - - - -