Arroz y Frijoles Enchiladas

Name: Arroz y Frijoles Enchiladas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 6

Ingredients

2 cloves garlic, minced1 tbsp. vegetable oil1 can (16 oz.) black or pinto beans,rinsed & drained1 can (8 oz.) whole tomatoes,undrained, coarsely chopped1 c. instant rice1 1/2 c. Pace Picante sauce1/3 c. water1 tsp. instant chicken bouillongranules1 tsp. ground cumin1/2 tsp. oregano leaves3/4 c. diced bell pepper3 green onions with tops, sliced2 c. (8 oz.) shredded Cheddar cheese12 flour tortillas (6-7")Toppings: Avocado slices, sour cream

Directions

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;t 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.

Serving Size:�2 enchiladas

Servings Per Recipe: 6

Nutritional Info Amount Per Serving