In 2-quart saucepan, heat water to boiling. Stir in rice; return to boiling. Reduce heat; cover and cook 5 to 10 minutes or until liquid is absorbed.
Stir in thawed vegetables, stewed tomatoes, beans, 1/4 cup cilantro, the onion, cumin, coriander, garlic and pepper. Cook until hot.
Place warm tortillas on individual plates. Cover tortillas evenly with rice mixture. Top each with sour cream, chopped cilantro and tomatoes.