Arroz y Frijoles Enchiladas

2 cloves garlic, minced 
1 T. vegetable oil
1 16-oz. can black or pinto beans, rinsed & drained
1 8-oz. can whole tomatoes, undrained, coarsely chopped
1 cup instant rice
1/3 cup water
1 t. instant chicken bouillon granules
1 t. ground cumin
½ t. oregano leaves 
1½ cups Pace Picante sauce
¾ cup diced bell pepper
3 green onions with tops, sliced
32 cups shredded cheddar
12 flour tortillas (6-7”)
TOPPINGS:  avocado slices, sour cream

Cook garlic in oil in 10” skillet 2 minutes.  Stir in beans, tomatoes, rice ½ cup Pace Picante, 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 13x9” glass baking dish.  Spoon remaining Pace Picante evenly over tortillas; cover with foil.  Bake at 350ºF 20 minutes or until hot.  Sprinkle with remaining cheese.  MAKES 6 SERVINGS.