1 pkg frozen soy crumbles (or 1 cup dry TVP and 3/4 cup water)
1 cup no-salt-added corn kernels
2 1/4 oz. sliced black olives, drained
1 tbsp. Chili powder
18 6-inch corn tortillas
1 cup shredded Mexican-style or cheddar cheese
Preheat the oven to 350?F. Coat a 9 x 13 baking dish with cooking spray.
Combine the onions, pepper, salsa, chili beans, tomato sauce, soy crumbles, corn, olives, and chili powder in a large microwavable bowl; heat on high for 5 minutes.
Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with 6 of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for 2 more layers each of tortillas, chili mixture and cheese.
Cover and bake for 30 to 35 minutes, until heated through. Garnish with tomatoes, olives and avocado, if desired.