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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
Cuisine: Chilean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bean Burrito Layers

Recipe Tags: Bean Recipes

Date Added: December 03, 2009


1/2 Cup Lentils dried
1/4 Cup Pinto Bean dried
1/4 Cup Kidney Beans dried
1/4 Cup Lima Bean dried
1 Unit Onion medium
4 Unit Cloves Of Garlic (4 to 5)
2 Unit Jalapeno Peppers
1 Tablespoon Oregano dried
1 Tablespoon Chili Powder (up to 8)
1/4 Cup Cilantro chopped
6 Ounces Monterey Jack Cheese grated
6 Unit Flour Tortillas 10"
1 Unit Tomato medium, chopped
1 Unit Lettuce shredded
1 Unit Salsa (your choice)
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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. Peel and chop onion.

4. Microwave on "High" 2 - 2 1/2 minutes until soft.

5. [If you prefer, you may saute the onion in about 2T oil.

6. I omit the oil to keep the fat content down.

7. The flavor does not seem to suffer.] Chop the Jalapena pepper.

8. (*) Adjust the quantity to your own taste and / or tolerance.

9. Peel and crush the garlic. Drain the lentil-bean mixture.

10. 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.

11. [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.

12. Cover with lentil-bean puree [4 - 5T]. Sprinkle with Monterey Jack cheese.

13. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla.

14. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.

15. Garnish with salsa, chopped tomato and shredded lettuce.

16. 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.

17. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 teaspoon Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, Cheese, Garlic, Hot Pepper, Cilantro, Onion allergies.
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