The Phytophagist's Laboratory

This enchilada is made up of three basic parts. The Fabaceae sensu lato mixture, the Zea mays disks, and the liquid Solanum lycopersicum. It give sustenance as well as gas, which some may find as a benefit, while others may not. It also contains a layer of Spinacia oleracea which adds to the overall textural satisfaction this dish imparts. The final layer is sprinkled with a small amount of powdered Saccharomyces cerevisiae. This dish is further complemented when consumed warm, with a small amount of Linum usitatissimum (a lipophilic liquid) drizzled atop. If desired a small amount sodium chloride of may be added to enhance taste.