Rice And Bean Enchiladas - cooking recipe

Ingredients

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

Preparation

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