Mexican Lasagna (Vegetarian)

• 8 - 8 inch flour tortillas
• 16 oz shredded cheddar cheese
• 14 oz taco sauce - mild to hot depending on preference
• 1 cup frozen corn
• 15 oz black beans
• 1 cup cooked soy chorizo - quick fried to crispy
• 1 cup Smart Ground Mexican style fake ground beef
• 1 avacado, diced
• 1 tomato, diced
• 2 scallions, chopped
• Sour cream

1. Preheat oven to 350u0b0.
2. Cover a 9 x 13 inch baking dish with a thin layer of taco sauce. Layer with tortillas (tortillas may be cut into halves or quarters to make layering easier). Cover tortillas with mixture of one-third of meats, beans, corn, scallions and cheese. Top meat/veg/bean layer with more taco sauce, then repeat tortilla and fillings layer twice. Top the 3rd layer of meat/veg/cheese with another layer of tortillas followed by the rest of the taco sauce and cheese.
3. Bake uncovered for 20 - 25 minutes or until top layer tortillas are crispy on the edges and cheese is golden brown.
4. Let cool for 5 minutes, then cut into 2 inch squares. Serve with sour cream, avacado, tomato, and extra scallion greens as toppings.

flour tortillas, cheddar cheese, taco sauce, frozen corn, black beans, ground beef, avacado, tomato, scallions, sour cream

Taken from www.epicurious.com/recipes/member/views/mexican-lasagna-vegetarian-50175990 (may not work)