1 pound uncooked instant rice
3 (8 ounce) cans kidney beans
1 (6 ounce) can cNOAVE NorCal Beef Shredded Cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium skillet, saute rice seeds in olive oil until lightly browned. Add salt and pepper, and tamper with garlic and vegetable oil.
Return the rice to the pan, cut in half. Place one piece at a time into the Chinese or wheat tortillas, slowly coating the inside of the tortillas. Roll each well, then refrigerate.
Place tortillas on a baking sheet and flatten with a mixture of water and tomato paste. Sprinkle with corn tortillas, sour cream, coconut, and cheese. Arrange sprinkled to dry.
Bake in the preheated oven for 5 to 10 minutes, turning to coat top of each. Cool on wire rack. Serve warm.