Vegan Layered Taco Cake with Green Chiles - Rio Luna

Ingredients

• 16 oz extra-firm tofu, pressed and crumbled
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 5 shiitake mushrooms, minced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon annatto powder (optional)
• 1 bay leaf
• 2 tablespoons low sodium tamari
• 1 teaspoon apple cider vinegar
• 1 teaspoon kosher salt
• 3 cups cooked kidney or black beans
• 1 cup frozen corn kernels
• 1 cup chopped tomatoes
• 1 4 oz can of Rio Luna Diced Green Chiles
• 1/4 cup cilantro leaves
• 4 10-inch flour tortillas
• 8 oz package of vegan cheese shreds
• Rio Luna Nacho Sliced Jalapeños, to taste