Veggie Burrito Strata

We love Mexican food, and this dish is a quick, cheap, and easy way to get a Mexican food fix. This recipe is not vegan. The cheese we usually use has whey protein in it. However, to make this vegan, a quick fix is to omit the shredded cheese. 

Ingredients

5 10 inch whole wheat tortillas 
1 1/2 C brown rice
1 15 oz can of kidney beans 
hot sauce 
24 oz. jar of salsa
2 jalapeños  
1 red pepper
1 green pepper
1/2 yellow onion 
1 small bag frozen yellow corn
1 C almond milk cheddar cheese
1/2 can of enchilada sauce 

Spray a springform pan with canola oil, and preheat the oven to 350 degrees. 
Prepare the rice: bring rice and 2C water to a boil, simmer for 25 minutes. Stir beans and hot sauce to taste into the rice. Spread 1/4 C salsa on the bottom of the springform pan. Place a tortilla on top of the salsa. Spread 1 C of beans and rice mixture on top of the tortilla. Layer a tortilla on top of the beans and rice. Spread 1/4 C of salsa on top. Add 1/2 cup corn 1/2 a sliced green pepper, 1/2 sliced red pepper, 1/4 of a sliced yellow onion, and 1 sliced jalapeño  Sprinkle 1/2 C of almond milk cheese on top. Add a tortilla, top tortilla with 1/4 salsa and remaining beans and rice mixture. Top with another tortilla. Spread salsa on top of tortilla. Add remaining corn, pepers, and onion. Sprinkle remaining cheese on top. Add another tortilla, and pour 1/2 can of enchilada sauce on top tortilla. Cover and bake for 30 minutes. Slice and enjoy! P.S. I recommend serving with guacamole and hot sauce Mmmm