6 c. enchilada sauce (see recipe below) or use Rosarita Enchilada Sauce
12 corn tortillas
4 c. cooked and mashed pinto beans or Rosarita Vegetarian Refried beans
3 c. brown rice
1 1/2 c. chopped green onions
3/4 c. chopped black olives

Spread 2 cups of sauce over the bottom of an oblong baking dish. Set aside. Place 1/2 cup beans and some rice, onions, and olives in the center of each tortilla. Repeat until all ingredients are used. Roll up tortillas and place, seam side down, in baking dish. Pour remaining sauce over the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8.

ENCHILADA SAUCE:

3 c. tomato sauce
3 c. water
1/2 tsp. garlic powder
1/2 tsp. onion powder
3 tbsp. chili powder
5 tbsp. cornstarch

Combine all ingredients in a saucepan. Cook, stirring constantly, until mixture boils and thickens. Makes 6 cups.