1 cup salsa of choice (I used Trader Joe’s Salsa Verde)
4 6-inch whole wheat tortillas (or organic corn)
1 tsp chili powder
1 tsp cumin
1 cup cheese, preferably queso fresco or cotija (I used a blend of mozzarella, feta, and white cheddar because that’s what I had on hand!)
salt and pepper to taste
oil for greasing casserole dish
Chop and mix together the onion, pepper, corn, and cauliflower, then mix with 1/2 tsp cumin and 12/ tsp chili powder and place on a baking sheet. Sprinkle with a little salt and pepper, and roast on 425 degrees for 20 minutes.
Meanwhile, grease a baking dish (mine was a 2.5-quart Corning-ware) and cover with about 2 Tbsp salsa. Place two tortillas over the salsa, or enough to cover the bottom of the dish.
In a bowl, mix together 1 cup cooked quinoa (or other “grain” of choice), 2 Tbsp salsa, 1/2 tsp chili powder, and 1/2 tsp cumin. Layer entire quinoa mixture over tortillas.
In the same bowl, add beans and mix in the finely chopped greens, mashing the beans a bit to help them stick together. Layer half of the bean mixture over the quinoa, and sprinkle with 1/4 tsp red pepper flakes. Once the vegetables are done, mix about a quarter of the cheese with half of the veggie mixture and layer next. (The cheese here helps it stay together.)
Layer the remaining two tortillas, remaining salsa, remaining beans, and remaining veggie mixture.
Cover and bake on 425 degrees for about 25 minutes.
Remove from oven and top with remaining cheese. Return to oven uncovered and bake for about 5-10 minutes more, until the cheese is melted and bubbly.
Top with avocado, cilantro, guacamole, salsa, or whatever you’d like!