First, wrap the corn tortillas in foil and bake them in a 275 oven for 10-15 minutes, until slightly crisp. If you are brave, and you have a gas stove, you can lay them over the burner turned to medium-low for a few minutes. But be careful! The tortillas should be just crisp when they're done.

Next, mix 1 1/2 can of tomato sauce with the cumin, garlic sauce, pepper, and chili powder. This is your sauce mixture.

Combine the vegan meat crumbles, the rest of the sauce, and the corn in a large bowl.

Now comes the fun part - layering! Spoon some of the sauce into the bottom of an 8x8" glass pan. Then layer on some of the toasted tortillas. You can double layer or rip them up to make them fit.

The next layer should be the "meat" mixture. Then sauce, then tortillas, then the meat again.

Top with some shredded soy cheese and bake, uncovered, at 350 for 15-20 minutes, until the cheese is bubbly.

Serve with fresh avocado and enjoy!