Dinner was a real treat. I did good thanks to you fine folks.
The chix married well with the wet stuff it sat in.
I didn't soak or marry the veggies, just sauteed them until done and carmelized.
Did the chix then and used the marinade to in the cast iron pot.
Made the rice, it was brown and dolled up to resemble Spanish rice.
I tasted it and tested it for flavor, but for me, that was it as it's off limits.
The pinto's soaked for a hundred years in water only.
I kept adding more water and more and more, then the seasonings until they were soft and maliable (I think I made that word up) and could then put them in the Cuisinart for mashing. I like 'em like that, many don't, they prefer a bean texture. I added some very strange ingredients next. I won't share because you'd all call me a fool, but to my way of thinking, I wanted them to taste a certain way and wasn't giving up until I got close. It worked, I tasted them for spices and left them alone too.
My dinner was a bit of chix and the sauteed veggies.
Husband had the entire enchilada, oh, I mean fajita's with all else.
I did go get both kinds of tortilla's although I had a few flour but wanted more to thump on the hot griddle so hubby could make his own dinner this week while I am gone. Never did use the corn, didn't think they sounded right to me for some reason. Very happy with the results, again, thanks to all who helped me out.