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

DIRECTIONS:

• Grand Prize Winner, 1992 "Pick Up The Pace" Recipe Contest. 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.