Vegan Mexican Lasagna

2 bags of Quorn "meat" crumbles
2 Taco seasoning packets
splash of water
1 large onion, chopped
2 cloves garlic, minced
1 can black beans
1 can corn, drained
1 cup tomato sauce
1 cup salsa
1 can of red enchilada sauce
1 tbsp cumin
1/2 tbsp chili powder
18 small corn tortillas
shredded soy cheese

Preheat oven to 420 degrees. In a large skillet, brown the "meat" with onion and garlic. When browned, add taco seasoning and splash of water until seasoning in incorporated through mixture. Add beans, corn, tomato sauce, salsa, enchilada sauce, cumin, and chili powder. Simmer together for approx. 10 min.

Place tortillas in oven on the bare rack and let warm until they become just slightly crisp and start to bubble. Take out and set aside.

In a 9x13 dish, (spray with cooking spray to prevent sticking) spoon "meat" sauce to cover bottom of dish. Then place tortillas over sauce creating one layer. Repeat sauce, then cover with soy cheese. Continue the layering process until tortillas are gone, ending with soy cheese. Bake on 420 just until cheese is melted and slightly brown, about 20 min. (Remember all the ingredients are cooked through, you're only trying to melt the cheese) Serve with vegan sour cream and guac!