Mexican Lasagna

6 whole wheat tortillas

2 cups brown rice, cooked

2 cups black beans, cooked

1 1/2 cups halved cherry tomatoes

1 1/2 cups shredded cheddar Daiya (we only had mozzarella and that worked just as fine)

1 cup sliced cabbage

1 cup organic salsa

1 cup red pepper, chopped

1 cup fresh cilantro, chopped

1/2 cup red onion, chopped

2 1/2 tbsp olive oil, divided

1 tsp sea salt, divided

1/2 tsp black pepper, divided

1/4 tsp paprika

• Preheat oven to 375 degrees
• Grease a casserole dish with 1/2 tbsp olive oil
• Layer 2 tortillas, side by side, on the bottom of the dish
• Mix together rice, 1 tbsp oil, 1/2 tsp salt and black pepper
• Layer rice mix ontop of tortillas, then evenly distribute cabbage, cilantro and tomatoes ontop of that
• Lay down 2 more tortillas on that layer, and top with 1 cup shredded Daiya
• Then, mix together black beans, 1 tbsp oil, 1/2 tsp salt and paprika
• Layer that ontop of Daiya, and then top with red pepper and red onion
• Place the last 2 tortillas ontop of that, then pour salsa over it
• Top with remaining 1/2 cup of cheese and cover with foil
• Bake, covered, at 375 degrees for 25 minutes
• Remove foil after 25 minutes, then continue to bake, uncovered, for 10 more minutes