Bean Burrito Layers
INGREDIENTS:
12 Tortillas; * see note
3 c Pinto beans; canned, rinsed
2 c Brown rice; cooked
1 c Green onions; chopped
12 Tortillas; * see note
3 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 ts Garlic powder 1/2 ts Onion powder 3 tb Chili powder 4 tb 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 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.
2 c Tomato sauce; ** see note 3 c Water 1/4 ts Garlic powder 1/2 ts Onion powder 3 tb Chili powder 4 tb 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 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.