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 --

1. 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.
   
2. 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.
3. 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.
4. Pour the remaining enchilada sauce over the rolled-up tortillas, cover, and bake for 30 minutes.