Taco 'Bout a Bake: Smoky Lentil Tortilla Casserole

Grab this

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 cups cooked brown or green lentils, drained
• 1 cup cooked black beans, rinsed and drained
• 1 cup frozen or canned corn, drained
• 2 cups tomato salsa, divided
• 10 small corn tortillas, halved
• 1 cup dairy-free shredded cheese, optional
• 1/2 cup unsweetened cashew cream or dairy-free sour cream
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro

Do this

1. Heat the oven to 190°C (375°F) and lightly oil a 23 cm (9-inch) square baking dish.
2. Warm the olive oil in a skillet over medium heat. Cook the onion for 4 minutes, then add the garlic, smoked paprika, cumin and oregano and stir for 30 seconds.
3. Stir in the lentils, black beans, corn and 1 cup of salsa. Cook for 3 minutes, then remove from the heat.
4. Spread 1/3 cup salsa in the baking dish. Add a layer of tortilla halves, half the lentil mixture and, if using, half the dairy-free cheese.
5. Repeat the tortilla, filling and cheese layers. Finish with the remaining tortillas and salsa.
6. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until bubbling at the edges.
7. Rest for 5 minutes. Drizzle with cashew cream and finish with lime and cilantro before slicing.