Salt & Prepper

Preheat oven to 400°F. Cook rice according to package instructions and set aside. Toss peppers, onion, and garlic in olive oil, 1/4 tsp salt, and black pepper. Place vegetables on a foil-lined baking sheet and roast until peppers are browned (15-18 minutes). Let cool. Remove skin, stems, and seeds from poblano peppers. Roughly chop peppers and garlic. Puree half the roasted vegetables, cilantro, stock, half and half, and 1/2 tsp salt in a blender or food processor to make a vegetable cream sauce. Spread 1/2 cup vegetable cream sauce in the bottom of a large casserole dish. Combine remaining roasted vegetables, cooked rice, beans, cumin, 2 oz Monterey Jack cheese, and remaining 1/2 tsp salt in a large bowl. Heat 1 tsp olive oil in a small pan over medium-high heat. Cook tortillas in oil for a few seconds on each side until tortillas are pliable. Add 1 tsp olive oil to pan at a time until all tortillas are softened. Spread filling down the center of each tortilla (about 3 Tbsp per tortilla), roll into enchiladas, and place in casserole dish seam-side down. Top enchiladas with remaining vegetable cream sauce and remaining 2 oz Monterey Jack cheese. Bake until cheese is browned (15-17 minutes).