1 quart fresh or frozen corn
1 1/2 cup cooked lentils
1/2 cup chopped onion
2 cloves garlic, crushed or chopped
dash cayenne pepper
2 teaspoons cumin seed
1 teaspoon cumin powder
16 oz jar red salsa~your choice
vegan meltable cheese
2 big handfuls arugula, spinach, or other green
2 vegan tortillas (I used brown rice tortillas)
2 Tablespoons coconut oil or olive oil
salt and pepper
Preheat your oven to 400 degrees F.
Heat the oil in a large skillet over med heat. Add the cumin seeds, then the onion, and then the garlic, cayenne, cumin powder, and season well. Now's a good time to throw in the corn and let it come back to life if it had been frozen. Add the lentils next and heat~now you can stir in your salsa, reserving a little for the top.
Break one tortilla into quarters, and arrange in the bottom of a large casserole. The next layer will be the corn/lentil mixture, followed by the arugula (or other green), then a little vegan cheese, and then the other broken tortilla. Top all the layers with the reserved salsa and cheese and bake at 400 until the cheese has melted.
This was made at the last minute for a potluck, using what I happened to have around at the time. It was so delicious, that my southern fried chicken eatin' family devoured the entire casserole before you could get back for seconds! wow!