Mexican Lasgana

This recipe came from my friend, Ruth.  It originally was a meat recipe, but I tweaked it to make it vegetarian.  The results were amazing.

You will need:

• 1 cup TVP
• 2 cups water
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 red pepper, chopped
• 1 can kidney beans, rinsed and drained
• 1 jalapeno, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 1 jar of salsa con queso
• 1/4 cup. salsa
• 1 cup cheddar, shredded
• 1 package of gluten-free tortillas
• Vegetable oil
• Salt and pepper 
• Non-stick cooking spray

Rehydrate the TVP with the water and set aside. Saute onion, jalapeno, red pepper, garlic and chili flakes in vegetable oil. Add chili powder and cumin.  Stir until spices become fragrant.  Stir in TVP and kidney beans.  Stir in half the jar of chili con queso. Add salt and pepper to taste.

To assemble, spray a casserole dish with non-stick cooking spray.  Spread salsa on the bottom of the dish.  Place 2 tortillas in dish.  Add half of mixture.  Place 2 more tortilla and other half of mixture.  Top with 2 tortillas and the other half of salsa con queso.  Top with shredded cheddar.

Bake for half an hour, uncovered in a 350F oven.