Bean Burrito Casserole

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2 hrs

395 calories/serving (approx.)

Ingredients

12	each	flour tortillas
3	cups	pinto beans	canned, rinsed
2	cups	rice	brown, cooked
1	cup	scallions, spring or green onions	chopped

Enchilada sauce
2	cups	tomato sauce
3	cups	water
1/4	teaspoon	garlic powder
1/2	teaspoon	onion powder
3	tablespoons	chili powder
4	tablespoons	cornstarch

Directions

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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