Bean Burrito Layers
Bean Burrito Layers
Categories:
beans, tomato
1/2 cup green lentils; dried
1/4 cup pinto beans; dried
1/4 cup red kidney beans; dried
1/4 cup baby lima beans; dried
1 onion; medium
4 garlic cloves
2 jalapeno peppers
1 tablespoon oregano; dried
1 tablespoon chili powder
1/4 cup coriander leaves; chopped
6 oz monterey jack cheese; grated
6 whole grain 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 necessary.
Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. Chop the Jalapena pepper. 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.
Yield: 4 servings