2 cloves garlic, 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. Pace 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 bell pepper
3 green onions with tops, sliced
2 c. (8 oz.) shredded Cheddar cheese
12 (6-7 inch) flour tortillas

TOPPINGS:

Avocado slices
Sour cream

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 9x13 inch glass baking dish. Spoon remaining Pace picante sauce evenly over tortillas; cover with foil. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with remaining cheese; top as desired. Serve with additional Pace picante sauce. Makes 6 servings.