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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