Preheat oven to 425˚F. Press a piece of parchment paper into the bottom of a 10.5" springform pan.

Heat a cast iron skillet on medium-high. Add olive oil to hot pan and sauté the diced onion and pepper, minced mushrooms and garlic, and crumbled tofu over medium heat until they start to brown, about 3 minutes, stirring occasionally.

Add dried herbs and spices and continue to stir and sauté the tofu and veggies until they are browned, about another 3 minutes.

Add tamari, vinegar, salt, beans, corn, tomatoes and Rio Luna diced green chiles and cook for another 5 minutes on medium-low heat. Taste for seasoning and add more salt to taste if needed.

Remove from heat and stir in cilantro leaves

Toast tortillas on a hot dry griddle or cast iron skillet for 30 seconds on each side to crisp them up a bit.

Place one tortilla into the springform pan and top with 1/4 of the filling and 1/4 of the shredded cheese. Repeat for the remaining tortillas and fillings until you have 4 layers. Add a few Rio Luna sliced jalapeños to each layer for added flavor and heat to your taste.

Bake for 30 minutes at 425˚F in top third of oven. Then turn on broiler to melt and brown the top layer of cheese, about 30-60 seconds.

Remove from oven and serve hot in wedges with fresh salsa, guacamole, lime wedges and fresh cilantro.

Cover and refrigerate any leftovers to keep for up to 1 week. Reheat to serve.