Bean Burrito Layers

Ingredients

Directions

Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight.

Put into medium saucepan, bring to boil and simmer, covered, 30 minutes.

Add water if necessary.

Peel and chop onion.

Microwave on "High" 2 - 2 1/2 minutes until soft.

[If you prefer, you may sauté the onion in about 2 T. oil.]

Chop the Jalapeno pepper.(*) Adjust the quantity to your own taste and / or tolerance.

Peel and crush the garlic.

Drain the lentil-bean mixture.

Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process.

[The final puree should be quite thick.]

Pre-heat the oven to 325 F.

Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface.

Cover with lentil-bean puree [4 - 5 T.]

Sprinkle with Monterey Jack cheese.

Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla.

Bake for 20 - 30 minutes.

Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.

Garnish with salsa, chopped tomato and shredded lettuce.

Serve with rice, Couscous and / or corn.

The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.