Bean Burrito Layers

1/2 c Green Lentils; dried
1 tb Chili Powder
1/4 c Pinto Beans; dried
1/4 c Coriander Leaves; chopped
1/4 c Red Kidney Beans; dried
6 oz Monterey Jack Cheese; grated
1/4 c Baby Lima Beans; dried
6 Flour Tortillas; 10"
1 Onion; medium
1 Tomato; medium, chopped
4 Garlic Cloves
1 Lettuce; shredded
2 Jalapeno Peppers *
1 Salsa
1 tb Oregano; dried
Recipe Instructions:

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. [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 minutes. 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! I