Instructions: Spray both sides of tortillas lightly with cooking spray; cook in small skillet over medium-high heat to brown lightly, 30-60 seconds per side. Cook slightly; cut into 1/2 inch strips.

Spray small skillet with cooking spray; heat over medium heat until hot. Saute peppers until tender, 2-3 minutes; sprinkle with cayenne pepper. Stir in Enchilada Sauce; heat until hot.

Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole. Top with 1/3 of peppers mixture. Layer on 1/2 cup black beans, 1/3 cup corn, 1/3 of the vegetable protein crumbels, 1/3 of the tomato slices, and 2/3 cup Janaleno cn Queso Sauce. Repeat layers 2 times.

Bake casserole, uncovered, at 350 degrees until hot through, 25-30 minutes.

Serve hot with salsa.

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