Chipotle Enchiladas with Wild Rice and Pintos

Ingredients

2 C cooked brown and wild rice
12 oz dry pinto beans
1 C vegetable stock
14 oz canned whole tomatoes
1 t olive oil
1/2 white onion, diced
1/2 red pepper, diced
1 dried chipotle pepper
roasted vegetables (squash, onion, broccoli, whatever you choose)
12 oz pepper jack cheese
6 corn tortillas

6 enchiladas

Directions

Put the dry beans in a pan, cover with hot water, bring to a boil, then let sit for an hour. (This is called a quick-soak.)

Saute the onion and red pepper in olive oil until tender. Move to a slow cooker or large stock pot. Add 1 C vegetable stock and quick-soaked beans.

Cut up the canned whole tomatos, add them, plus any sauce that comes with them, to the mixture. Add a dried chipotle and/or some jalapeno slices. Set the slow cooker to high and let it do its work for 6-8 hours (or simmer on a stove for a similar amount of time).

Later on, heat up six tortillas in a pan. Put some of the liquid from the beans in the bottom of an 8x8 dish. Fill each tortilla with some bean mixture, some roasted vegetables, and 1.5 oz pepper jack. Roll and turn over. Pour some sauce of the top. Top with the remaining jack cheese, grated. Put in the oven for 20-25 minutes.

Remove the chipotle pepper from the bean mixture. Saute together the rice, 3/4 C of the bean mixture, the chopped chipotle and any remaining roasted vegetables.

Serve it all together.

8 hours