1 (16 oz.) pkg. dried pinto beans
1 (16 oz.) pkg. dried lentils
2 pkgs. corn tortillas
3 (10 oz.) cans Rosarita enchilada sauce
1 (29 oz.) can tomato sauce
1 (29 oz.) can tomato puree
4 tbsp. onion flakes
1/2 tsp. cayenne pepper
1 sm. can Ortega green chilies (mild)

Soak pinto beans overnight. Cook several hours until tender. Add lentils the last 3/4 hour of cooking. Layer all ingredients in a large baking pan; start with sauce and end with sauce. Bake at 350 degrees for 1 1/2 hours.