Mexican Lasagna

My boyfriend Cole actually whipped this one up for me. He adapted it from a recipe by Rachel Ray, but used Soyrizo instead of chicken. Yummy, and even better as leftovers!

INGREDIENTS
3 tablespoons olive oil
1 medium yellow onion, finely chopped
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
2 cloves garlic, finely chopped

1 container Soyrizo (vegetarian "chorizo" sausage-- if you can't find it, tofu works)

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons paprika

1 can black beans

1 can corn
1 can petite diced tomatoes
Salt and Pepper
8 (8 inch) flour tortillas
2 1/2 cups shredded cheddar, pepper jack, or Daiya vegan cheddar cheese
2 scallions, finely chopped
Regular or Tofu sour cream, if desired
Salsa, if desired

DIRECTIONS
Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 tablespoons olive oil. Add chopped onion, garlic, and peppers and season with the chili powder, cumin, and paprika. Cook 5 minutes, until the onions are translucent. Add diced tomatoes, black beans and corn. Heat the mixture for 2-3 minutes. Season with salt and pepper to taste.

Coat a shallow baking dish with remaining olive oil, about 1 tablespoon. Cut the tortillas in half or quarters. Build lasagna in layers-- start with Soyrizo/bean mixture, then cheese, then tortillas. Repeat, finishing with cheese on top. Bake lasagna 12-15 minutes until cheese is bubbly. Top with scallions, sour cream and salsa if desired, and serve.

You could even top this with guacamole for extra deliciousness!