Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cloves        garlic -- minced
   1      tablespoon    vegetable oil
  16      ounces        black or pinto beans -- rinsed and drained
   8      ounces        tomatoes -- canned, chopped,
                        -- undrained
   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                    green onions with tops -- sliced
   2      cups          shredded cheddar cheese
  12                    flour tortillas -- (6 to 7 inch)
                        **topping
                        avocado -- sliced
                        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.