Mexican Lentil Casserole
1 cup lentils (whatever color)
1 cup rice (brown or white)
1-3 cups of corn (canned, frozen, fresh)
tortillas (use as many as you want)
vegan cheddar cheese
parsley and oregano (optional)
large jar of salsa or large can of tomatoes with green chilies
green pepper (optional)
Preheat oven to 350 degrees Fahrenheit.
If using green pepper and onion, saute in olive oil, then throw in lentils and water and let cook until lentils are soft. If not, just cook lentils.
Cook rice in another pot.
When lentils are finished, season to taste with the chili powder, cumin, parsley, and oregano.
In the appropriate sized casserole dish, begin layering the ingredients. I did tortillas, lentils, corn, tortillas, salsa, rice, tortillas, you get the idea. I did my top layer salsa on top of tortillas.
Put as much cheese as you want on top. You actually don't even need that much because the casserole is so good by itself.
Cover top of dish with tin foil. Bake 40 to 55 minutes. Remove foil during last 10 minutes of cooking.
Eat and enjoy.