Arroz Y Frijoles Enchiladas (Rice And Beans)

Course : Beans
Serves: 6
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2 cloves garlic -- minced
1 tablespoon vegetable oil
16 ounces black or pinto beans -- rinsed and drained
8 ounces tomatoes -- canned, chopped, undrained
1 cup instant rice
1 1/2 cups picante sauce
1/3 cup water
1 teaspoon instant chicken bouillon granules
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
3/4 cup diced bell pepper
3 medium green onions with tops -- sliced
2 cups shredded cheddar cheese
12 tortillas flour tortillas -- (6 to 7 inch)
1 medium avocado -- sliced
1 Cup sour cream

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.

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