Mexican Torte - Vegan and Gluten Free

I don't usually rely on faux ingredients but this recipe used up some of the items still lurking in my fridge/freezer: Soy Crumbles, Daiya Cheddar Style Shreds, and Tofutti Sour Supreme. Since making enchiladas is incredibly messy and time-consuming, I opted for stacking instead of rolling. As a result, I was able to dine early tonight instead of waiting forever. So, Enchilada Stack, Mexican Lasagna, Spicy Mexican Torte ... whatever you'd like to call it, it's delicious!

Mexican Torte

1 cup refried low-fat black beans
1 Tbsp taco seasoning
1 cup soy crumbles or re-hydrated TVP (texturized vegetable protein)
2 Tbsp favorite salsa ( I used Chipotle Salsa)
1 cup prepared Spanish Rice
1/2 cup vegan cheddar shreds
3 corn tortillas
1 cup red enchilada sauce
Vegan Sour Cream, Sliced Black Olives, sliced Green Onions, chopped Cilantro

Add taco seasoning to beans and set aside. In another bowl, combine salsa and soy crumbles. Grease an 8"x8" baking dish or 7" round casserole dish. Spread 1/2 of the bean mixture on a tortilla and place it in the bottom of the dish. Top with 1/2 of the soy crumbles, 1/2 of the rice, and 1/2 of the cheese. Spread remaining beans on a tortilla and repeat the layers. Top with a tortilla and enchilada sauce. Cover dish and microwave on med-high for 6 minutes or Bake 30 minutes at 350 degrees until torte starts to bubble. Garnish with Sour Cream, olives, onions and cilantro to serve.