Arroz Y Frijoles Enchiladas (Rice And Beans)

Arroz Y Frijoles Enchiladas (Rice And Beans)

Course :	Enchiladas
From:	HungryMonster.com
Serves:	6

Ingredients:

2	cloves	garlic -- minced
1	tablespoon	vegetable oil
16	ounces	black or pinto beans -- rinsed and drained
8	ounces	tomatoes -- canned, chopped,
1	cup	instant rice
1 1/2	cups	picante sauce
1/3	cup	water
1	teaspoon	instant chicken bouillon granules
1	teaspoon	ground cumin
1/2	teaspoon	oregano leaves
3/4	cup	diced bell pepper
3	medium	green onions with tops -- sliced
2	cups	shredded cheddar cheese
12	tortillas	flour tortillas -- (6 to 7 inch)
		---topping
1	medium	avocado -- sliced
1	Cup	sour cream

Preparation:

Cook garlic in oil in 10 inch skillet 2 minutes. Stir in beans, tomatoes, rice, 1/2 cup Pace picante sauce, water, bouillon granules, cumin and oregano; bring to a boil. Cover and simmer 1 minute. Remove from heat; let stand 5 minutes. Stir in pepper, onions and 1 cup cheese. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place seam side down in 13 x 9 inch glass baking dish. Spoon remaining Pace Picante sauce evenly over tortillas; cover with foil. Bake at 350 degrees 20 minutes or until hot. Sprinkle with remaining cheese; top as desired. Serve with additional Pace Picante sauce. Top with avocado slices and sour cream. Makes 6 servings.