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Tuesday, October 28, 2008

Enchilada Bean Casserole

6 cup enchilada sauce (see recipe below) or use rosarita enchilada sauce
12 corn tortillas
4 cup cooked and mashed pinto beans or
refried beans
3 cup brown rice
1 1/2 cup chopped green onions
3/4 cup chopped black olives.

Enchilada sauce:
3 cup tomato sauce
3 cup water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoon chili powder
5 tablespoon cornstarch
Spread 2 cups of sauce over the bottom of an oblong baking dish. Set aside. Place 1/2 cup beans and some rice, onions, and olives in the center of each tortilla. Repeat until all ingredients are used. Roll up tortillas and place, seam side down, in baking dish. Pour remaining sauce over the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8.

Enchilada sauce: Combine all ingredients in a saucepan. Cook, stirring constantly, until mixture boils and thickens. Makes 6 cups.

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