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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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! 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 flatulence.
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