Mexican Lasagna

Preheat oven to 350ºF

Add olive oil to a large skillet or pan. Take half of the chopped onion and saute over high heat for 3-5 minutes or until translucent.

Add the Boca crumbles (you can substitute your favorite meat instead if you don’t want to go the vegetarian route). Add the ground cumin and taco seasoning. Cook until heated through. Add a little water to keep the Boca moist. Transfer to a bowl and set aside until ready to assemble

In the same skillet or pan, saute the rest of the onion over high heat. Add the drained, rinsed beans and the garlic. Cook, but be careful not to burn the garlic.

Add the tomatoes and enchilada sauce. Bring the pan to a boil and then turn down the heat and let simmer for 15 minutes.

Stir in the sour cream and turn off the heat. You can add some red pepper flakes, salt and pepper as needed at this point.

Take tortillas and cut them in half.

In a 9 x 13 glass baking dish, ladle some sauce on the bottom.

Add a layer of tortilla halves. Then layer with Boca crumbles, cheese, sauce, tortillas, Boca crumbles, cheese, sauce, rest of the tortillas, and cheese all over the top.

Bake for 15-20 minutes or until cheese is bubbly and slightly browned.

Let sit for 5 minutes before serving. Enjoy!