Bean Burrito Casserole
Yield
6 servingsPrep
?Cook
?Ready
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
onion powder
|
|
| 3 | tablespoons |
chili powder
|
|
| 4 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
flour tortillas
|
*
|
| 7.1E+2 | ml |
pinto beans
canned, rinsed |
|
| 473 | ml |
rice
brown, cooked |
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| Enchilada sauce | |||
| 473 | ml |
tomato sauce
|
|
| 7.1E+2 | ml |
water
|
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | ml |
onion powder
|
|
| 45 | ml |
chili powder
|
|
| 6E+1 | ml |
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℉ (180℃).
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.
