Bean Burrito Layers -

1/4 c Pinto Beans; dried

1/4 c Red Kidney Beans; dried

1/4 c Baby Lima Beans; dried

1 Onion; medium

4 Garlic Cloves

2 Jalapeno Peppers

1 tb Oregano; dried

1 tb Chili Powder

1/4 c Coriander Leaves; chopped

6 oz Monterey Jack Cheese; grated

6 Flour Tortillas;

10"

1 Tomato; medium, chopped

1 Lettuce; shredded

1 Salsa

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.

2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.

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.

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.

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