Vegan Taco Casserole

I adapted this recipe from a friend.  It is quick and easy and if you want you can use packaged taco seasoning instead of the spices.  You can also use tortilla chips instead of soft tortillas.  Infact any ingredients can be changed or substituted to suit your own tastes.

What you need:

1 can black beans, drained and rinsed

1 can lentils, drained and rinsed

1 can diced tomatoes, drained

1 can corn, drained

1 carrot, shredded

1 zucchini, shredded

1-2 large soft tortillas or approx half pkg of tortilla chips

1 1/2 tbs chili powder

1 tsp paprika

1/2 tsp cumin

1/4 tsp red pepper flakes

1/4 tsp sea salt

1tsp black pepper

Daiya mozzarella 

1-2 avocados

Salsa

In a large mixing bowl combine beans, lentils, tomatoes, corn carrots and zucchini.  Add the chili powder, paprika, cumin, red pepper flakes, salt and pepper, mix in and adjust to taste.  Grease the bottom of a casserole dish and line the bottom with tortilla.  Layer with half the taco mixture and add a layer of Daiya Mozzarella.  Layer another tortilla the remainder of the taco mixture, a layer of Daiya cheese and a layer of sliced avocado.  Bake at 375 for 1/2 hour add salsa and serve.