12 Tortillas, * see note
3 cup Pinto beans, canned, rinsed
2 cup Brown rice, cooked
1 cup Green onions, chopped
ENCHILADA SAUCE
2 cup Tomato sauce, ** see note
3 cup Water
1/4 tsp Garlic powder
1/2 tsp Onion powder
3 tbsp Chili powder
4 tbsp Cornstarch, *** see note
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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.
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