Mexican-Bean Burrito Casserole

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* Exported from MasterCook II *

 

Bean Burrito Casserole

 

Recipe By : Mary McDougall

Serving Size : 6 Preparation Time :0:00

Categories : Beans Casseroles

Mcdougall Vegan

Mexican Brown Rice

 

Amount Measure Ingredient -- Preparation Method

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12 Whole Wheat Tortillas

3 Cups Mashed Cooked Pinto Beans

2 Cups Brown Rice

1 Cup Chopped Scallions

2 Cups Low Sodium Tomato Sauce

3 Cups Water

1/4 Tsp Garlic Powder

1/2 Tsp Onion Powder

3 Tbs Chili Powder

4 Tbs Cornstarch Or Arrowroot

 

To make enchilada sauce combine tomato sauce, water, garlic powder,

onion powder, chili powder and cornstarch or arrowroot in a saucepan and

cook, stirring constantly, until the mixture boils and thickens, about 7

minutes.

Preheat oven to 350. Spread 1 cup of enchilada sauce in the bottom of a

covered casserole dish. Take one tortilla at a time and spread some beans,

rice and scallions down the center. Roll up and placed 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.

**From " The McDougall Program " by DR John McDougall with recipes by Mary

McDougall.

 

 

 

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NOTES : I like to add cumin to this as well as some freshly ground black

pepper and Frank's Hot Sauce. Instead of 12 small tortillas, I use

6 large flour tortillas. This recipe is excellent!!