Bean burrito layers

1. Servings: 4 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.
4. Peeli and chop onion.
5. Microwave on "high" 2 - 2 ½ minutes until soft.
6. [if you prefer, you may saute the onion in about 2 t. oil. I omit the oil to keep the fat content down.
7. The flavour does not seem to suffer.
8. ] chop the jalapena pepper.
9. (*) adjust the quantity to your own taste and / or tolerance.
10. Peel and crush the garlic.
11. Drain the lentil-bean mixture.
12. Reserve ½ cup of liquor.
13. 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.
14. [the final puree should be quite thick.
15. ] pre-heat the oven to 325°F.
16. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: place a flour tortilla on the *lightly* greased surface.
17. Cover with lentil-bean puree [4 - 5 t. ]. Sprinkle with monterey jack cheese.
18. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla.
19. Bakei for 20 - 30 minutes.
20. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
21. Garnishi with salsa, chopped tomato and shredded lettuce.
22. Serve with rice, couscous and / or corn.
23. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes.
24. I use more peppers! if you"re prone to "problems" with beans, add ¼ - ½ t. hing [hing is a mixture of rice-flour, turmeric and asafoetida found in most east-indian specialty stores.
25. It can significantly reduce flatulence.