Rice And Bean Enchiladas

• 2 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 1 (16 oz.) can black or pinto beans, rinsed
• 1 (8 oz.) can whole tomatoes (undrained)
• 1 c. instant rice
• 1 1/2 c. picante, divided
• 1/3 c. water
• 1 tsp. chicken bouillon granules
• 1 tsp. cumin
• 1/2 tsp. oregano leaves
• 3/4 c. diced red or green bell pepper
• 3 green onions, sliced
• 2 c. shredded Cheddar cheese
• 12 flour tortillas

1. Cook garlic in oil until softened.
2. Stir in beans, tomatoes, rice, 1/2 cup picante, water, bouillon granules, cumin and oregano.
3. Bring to boil; cover and simmer 1 minute.
4. Remove from heat and let stand 5 minutes.
5. Stir in pepper, onions and 1 cup of cheese.

garlic, vegetable oil, black, tomatoes, instant rice, picante, water, chicken bouillon granules, cumin, oregano, red, green onions, cheddar cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195672 (may not work)