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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 382
% Daily Value**
Total Fat 3g
5%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 264mg
11%
Total Carbohydrate 77g
26%
Dietary Fiber 15g
58%
Sugars 5g
Protein 14g
Vitamin A  44%Vitamin C  35%
Calcium  17%Iron  24%
Potassium  26%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bean Burrito Casserole

Recipe Tags: Casserole Recipes

Date Added: June 11, 2009

Ingredients:

3 Tablespoons Chili Powder (more to taste)
3 Cups Water 80 deg,(1/3 cups)
1/2 Teaspoon Onion Powder (up to 1/4)
1/4 Teaspoon Garlic Powder (opt)
1 Cup Green Onion chopped
2 Cups Brown Rice cooked
12 Tortillas * see note
3 Cups Pinto Beans canned, rinsed
2 Cups Tomato Sauce ** see note
4 Tablespoons Cornstarch *** see note
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Directions:

1. This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead.

2. The sauce can also be used in other Mexican recipes.

3. To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes.

4. Preheat the oven to 350 degrees. Spread 1 cup of the enchilada sauce in the bottom of a covered casserole dish.

5. Take one tortilla at a time and spread some beans, rice, and scallions down the center.

6. Roll up and place seam-side-down in the casserole dish.

7. Repeat until all ingredients are used. Pour the remaining enchilada sauce over the rolled-up tortillas, cover, and bake for 30 minutes.

Comments on Bean Burrito Casserole Recipe:

Posted by a Visitor - October 24, 2010
Great recipe Kristal L. Rosebrook
Comment Here:
Dietary Notes:
This recipe is low-saturated fat with 0.67g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 44% of your daily recommended intake per serving. This recipe is high in Vitamin C with 35% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, Rice, Corn, Spring Onion, Garlic, Hot Pepper, Onion allergies.
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