Oven-Baked Ancho Pinto Beans & Rice

Preheat the oven to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, evenly divide the spinach, rice, tomatoes, caramelized onions, drained beans, chile paste, and cream. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven.

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the guacamole and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed tortillas on the side. Enjoy!