Bean Burrito Layers Recipe

Ingredients

Directions

1. Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight.
2. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes.
3. Add water if necessary.
4. Peel and chop onion.
5. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil.
6. I omit the oil to keep the fat content down.
7. The flavour does not seem to suffer. ] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. (**) aka cilantro.
8. Peel and crush the garlic.
9. Drain the lentil-bean mixture.
10. Reserve 1/2 cup of liquor.
11. 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.
12. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface.
13. Cover with lentil-bean puree [4 - 5 T.
14. Sprinkle with Monterey Jack cheese.
15. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla.
16. Bake for 20 - 30 minutes.
17. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
18. Garnish with salsa, chopped tomato and shredded lettuce.
19. Serve with rice, Couscous and / or corn.
20. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes.
21. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t.
22. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida <ass-uh-fuh-TEE-duh> found in most East-Indian specialty stores.
23. It can significantly reduce flatulence.