Directions

1. Preheat oven to 350 F or 177 C.
2. Wash tomato, eggplant, mushrooms and green pepper.
3. Chop red onion and garlic.
4. Slice eggplant, green peppers, heirloom tomatoes and mushrooms thinly.
5. Drizzle olive oil and some of the strained tomatoes in bottom of oven safe baking dish. I used Pomi strained tomatoes from a box (to avoid toxins in canned tomato lining).
6. Rip 1 to 1 1/2 tortillas into pieces and arrange over oil/tomato sauce.
7. Top with half of the sliced eggplant, green peppers, kale, mushrooms, garlic, onions, sliced heirloom tomatoes, and beans.  Squeeze lime juice onto veggies.
8. Add spices.
9. Add another layer of tortillas.
10. Top with strained tomato then the rest of the beans, eggplant, green peppers, kale, mushrooms, garlic and onions plus more spices.
11. Add remaining tortilla and top tortilla with remaining sliced tomatoes
12. Bake for 30-40 minutes until eggplant is soft.
13. Let cool then garnish with diced avocado and pieces of kale.