*  Exported from  MasterCook  *
                            BEAN BURRITO LAYERS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Green Lentils -- dried
      1/4   c            Pinto Beans -- dried
      1/4   c            Red Kidney Beans -- dried
      1/4   c            Baby Lima Beans -- dried
    1                    Onion -- medium
    4                    Garlic Cloves
    2                    Jalapeno Peppers *
    1       tb           Oregano -- dried
    1       tb           Chili Powder
      1/4   c            Coriander Leaves -- chopped
    6       oz           Monterey Jack Cheese -- grated
    6                    Flour Tortillas -- 10
    1                    Tomato -- medium, chopped
    1                    Lettuce -- shredded
    1                    Salsa
   Servings:  4
   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
   Peel and chop onion.  Microwave on “High” 2 - 2 1/2
   minutes until soft. [If you prefer, you may saute the
   onion in about 2 T. oil.  I omit the oil to keep the
   fat content down.  The flavour does not seem to
   suffer.] Chop the Jalapena 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
   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.  I use more peppers!  If you're prone to
   “problems” with beans, add 1/4 - 1/2 t. Hing [Hing is
   a mixture of rice-flour, turmeric and asafoetida
   <ass-uh-fuh-TEE-duh> found in most East-Indian
   specialty stores.  It can significantly reduce
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