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Arroz Y Frijoles Enchiladas (Rice And Beans)

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cloves garlic -- minced

    2. 1 tablespoon vegetable oil

    3. 16 ounces black or pinto beans -- rinsed and drained

    4. 8 ounces tomatoes -- canned, chopped, -- undrained

    5. 1 cup instant rice

    6. 1 1/2 cups picante sauce

    7. 1/3 cup water

    8. 1 teaspoon instant chicken bouillon granules

    9. 1 teaspoon ground cumin

    10. 1/2 teaspoon oregano leaves

    11. 3/4 cup diced bell pepper

    12. 3 green onions with tops -- sliced

    13. 2 cups shredded cheddar cheese

    14. 12 flour tortillas -- (6 to 7 inch) **topping avocado -- sliced sour cream

    Instructions Jump to Ingredients ↑

    1. Preparation : 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 20 minutes or until hot. Sprinkle with remaining cheese; top as desired. Serve with additional Pace Picante sauce. Top with avocado slices and sour cream. Makes 6 servings.

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