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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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
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