1 dozen corn tortillas (preferably a day or two old)
soy crumbles
1 15-ounce can vegetarian refried beans
1/2 medium onion, finely diced
3 cups jarred salsa or enchilada sauce (mild/medium/hot as you like)
5 ounces (about 1 1/4 cups) grated Monterey Jack cheese
5 ounces (about 1 1/4 cups) grated cheddar cheese
Preheat oven to 400°F if baking immediately. Lightly grease a casserole (roughly 9x9 inches).
Lay down 3 tortillas, slightly overlapping, and then top with 1/3 of the refried beans, soy crumbles, onion, salsa, and cheese (reserving some for the top). Make three layers this way, then cover with a final set of tortillas and the reserved cheese. You can stop at this point and refrigerate for 24 hours.
Cover with aluminum foil and bake until the cheese is bubbly and heated through, about 30 minutes (or 45 if it was refrigerated). Remove the top and attentively broil for a moment to brown the cheese. Serve with additional salsa and hot sauces.