2 cloves garlic, minced
1 tbsp. vegetable oil
1 can (16 oz.) black or pinto beans, rinsed & drained
1 can (8 oz.) 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 flour tortillas (6-7")
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 13 x 9 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.