Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

From the recipe files of Sue Smith, SueSmith9#aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8.

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