2 garlic cloves, minced
1 tbsp. vegetable oil
1 (16 oz.) can black or pinto beans, rinsed and drained
1 (8 oz.) can whole tomatoes, undrained, coarsely chopped
1 c. instant rice
1 1/2 c. picante sauce
1/3 c. water
1 tsp. instant chicken bouillon granules
1 tsp. ground cumin
1/2 tsp. oregano leaves
3/4 c. diced red or green bell pepper
3 green onions with tops, sliced
2 c. (8 oz.) shredded Cheddar cheese
12 flour tortillas (6 to 7 inch)
Shredded lettuce (optional)
Diced tomato (optional)
Avocado sour cream (optional)

Cook garlic in oil in 10-inch skillet until softened, about 2 minutes. Stir in beans, tomatoes, rice, 1/2 cup of 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 red pepper, green onions and 1 cup of cheese. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place seam side down in 9x13 inch glass baking dish.

Spoon remaining 1 cup picante sauce evenly over tortillas; cover with foil. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with remaining cheese and top as desired. Serve with additional picante sauce. Makes 6 servings.

At this point, enchiladas may be covered and refrigerated up to 24 hours. Bring to room temperature before baking.

MICROWAVE: Assemble enchiladas as recipe directs. Cover dish with vented plastic wrap. Cook at high 8 to 10 minutes, rotating dish 1/4 turn after each 3 minutes of cooking. Let stand 5 minutes before topping as desired.