Preparation / Directions:
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.