Rice And Bean Enchiladas

Name: Rice And Bean Enchiladas
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

14 ingredients

5 steps

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

Directions

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.