Tex-Mex Veggie Bake
1 (340g) package seasoned ground soy
2 cups salsa (I made my own using canned tomatoes and Epicure's salsa spice)
1 (341 ml) can corn kernels
1 cup drained black beans (I used a whole can - 540 ml)
3 - 10 inch flour tortillas
2 1/2 cups shredded Tex-Mex cheese (I used a 340 g bag)
Preheat oven to 425 F
In a bowl, mix ground soy, salsa, corn and black beans
Coat a deep oven-safe pie plate or casserole dish (I used a fry pan) with oil. Put one tortilla on the bottom, add half the salsa mixture and top with 1/2 cup cheese. Repeat. Top the final tortilla with the remaining cheese.
Bake for 10-15 minutes, until cheese is bubbly.
***I found 10 minutes in the oven wasn't long enough. The layered cheese wasn't melted and the insides were still cold! The boys didn't care and I popped mine into the microwave for 30 seconds - perfection! I'd suggest making the whole thing in the microwave, except that the oven crisps the tortillas quite nicely!