Veggie Tortilla Bake

A layered vegetarian tortilla bake makes a wonderful main meal.

Serves: 6

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Ingredients

1 onion, diced
2 cloves garlic, pressed
1 jalapeno chili, finely sliced
1 tbsp. vegetable oil
1 cup sweet corn, fresh, canned or frozen
1 tin black beans, drained and rinsed
1 package Yves veggie ground or 1 2 cups TVP
1 1/2 cups water
1 tsp. ground cumin
1/2 tsp. cayenne pepper
salt and pepper
4 or 5 nine inch wheat tortillas
1/2 cup cheese, grated (optional)

Garnish
cheddar or Montery Jack cheese, grated
sour cream
green onions, sliced
guacamole or avocado
jalapeno chili slices (remove seeds for less spice)
black olives
tomatoes, diced

Directions

1. In a frying pan, heat oil and saute garlic and onions, about 3-4 minutes.  Add jalapeno pepper, cumin and cayenne pepper, stir fry for another minute.
2. Add water and black beans, and simmer until most of the liquid has evaporated, about 10 minutes.
3. Add corn and veggie ground and stir.  Cook for 2 minutes and then remove from heat. 
4. In a round dish or springform pan, add some of the liquid from the filling into the bottom of the pan.  Place one tortilla on top.  
5. Scoop some filling, about 1 1/2 cups and spread. Layer a tortilla. Repeat until all of the filling and all of the tortillas have been used.
6. Cover with foil and bake at 400 F for 20-30 minutes.
7. Uncover and spread cheese on top.  Bake for another 5 minutes, until cheese has melted.
8. Remove from oven and if using a springform, remove the sides.  Slice into pieces and garnish with toppings.
9. Serve with a mixed green salad.

Adapted from thecurvycarrot.com