Bean Burrito Layers
Submitted by my3kids
Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minCall it a burrito stack, a Mexican lasagna, a tortilla pie. Whatever the name, it’s layers of good stuff baked until melty and irresistible.
The filling starts from scratch with dried lentils, pinto beans, kidney beans, and baby limas all simmered until tender, then pureed with garlic, jalapenos, cilantro, and chili powder into a thick, earthy spread.
Stack it between flour tortillas with generous handfuls of Monterey Jack cheese, then bake until everything fuses together and the cheese gets golden and bubbly.
Let it rest a few minutes before cutting so it holds its layers, then pile on salsa, chopped tomatoes, and shredded lettuce.
Chef Tips
- Soak the beans and lentils overnight for even cooking. The lentils will cook faster than the beans, so keep an eye on the pot and pull them when tender.
- Keep the puree thick. If it’s too runny, the layers will slide apart. Add the reserved cooking liquid just a splash at a time during processing.
- Adjust the jalapeno to your heat tolerance. Two peppers gives moderate heat. For milder results, seed them or use just one.
Variations
- Use black beans instead of (or in addition to) the kidney beans for a darker, richer puree.
- Swap Monterey Jack for pepper jack to build in extra heat without adding more chiles.
- Serve with a side of Mexican rice or couscous to round out the plate.
Ingredients
Directions
Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 to 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 to 2½ minutes until soft.
[If you prefer, you may sauté the onion in about 2 tablespoon 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 ½ cup of liquor. In a food processor purée 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 purée should be quite thick.]
Pre-heat the oven to 325℉ (160℃).
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 purée [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 to 30 minutes.
Remove from oven and allow to “firm-up” for 5 to 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.
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