** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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:
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Posted by a Visitor - October 24, 2010
Great recipe
Kristal L. Rosebrook
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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