Step #1 Yield: 4 Rinse lentils & beans, and soak in clean water 4 - 6 hrs, discarding any that look suspicious, or overnight.
Step #2 Put into medium saucepan, bring to boil & let simmer, covered, 30 mins.
Step #3 Add water if necessary.
Step #4 Peel & chop onion.
Step #5 Microwave on "High" 2 - 2 1/2 mins until soft.
Step #6 [If you prefer, you may saute the onion in about 2 T.
Step #7 oil.
Step #8 I omit the oil to keep the fat content down.
Step #9 The flavour does not seem to suffer.
Step #10 ] Chop the Jalapena pepper.
Step #11 ( ) Adjust the quantity to your own taste & / or tolerance.
Step #12 Peel & crush the garlic.
Step #13 Drain the lentil-bean mixture.
Step #14 Reserve 1/2 c of liquor.
Step #15 In a food processor puree the lentil-bean mixture, & the coriander leaves, the jalapena peppers, the oregano, the onion, the garlic, the chile powder, adding some of the reserved liquor as necessary to process.
Step #16 [The final puree should be quite thick.
Step #17 ] Pre-heat the oven to 325F F.
Step #18 Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the lightly greased surface.
Step #19 Cover with lentil-bean puree [4 - 5 T.
Step #20 --.
Step #21 Sprinkle top with Monterey Jack cheese.
Step #22 Add another flour tortilla & repeat, saving enough cheese to cover the top of the final flour tortilla.
Step #23 Bake for 20 - 30 mins.
Step #24 remove this from oven & allow to "firm-up" for 5 - 10 mins before serving.
Step #25 Garnish with salsa, sliced tomato & shredded lettuce.
Step #26 serve this with rice, Couscous & / or corn.
Step #27 The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes.
Step #28 I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t.
Step #29 Hing [Hing is a mixture of rice-flour, turmeric & asafoetida ass-uh-fuh-TEE-duh found in most East-Indian specialty stores.