Chili cheese casserole recipe

I mean, this barely even qualifies as a recipe, but it turned out nice, so I'll post it.

2 cups chili (I used leftover vegetarian chili)
4 oz shredded cheese
4 corn tortillas

Preheat oven to 350 degrees. Spread 1 cup of chili in a small casserole dish. Top with two corn tortillas. You can cut them into strips if they fit weird. Sprinkle with half the cheese. Repeat with a second layer of chili, tortillas, and then cheese. Cover with foil. Bake it for 30 minutes. You can also make this one ahead, and put it in the fridge until dinnertime, as I did. Nutrition info is for 1/2 the recipe.

Leftover chili for breakfast

This morning I heated up some leftover chili with a slice of muenster cheese, and put a fried egg on top. I do this with leftover beans as well. It's very hearty but still feels breakfasty.
For lunch I brought one of the strawberry Greek yogurts I bought yesterday, and made a salad with lettuce, grilled chicken, strawberries, gorgonzola, and raspberry walnut vinaigrette. I have bananas and peanuts at work if I need a snack.

Slow Cooker Vegetarian Chili

1 cup dried pintos
1 cup dried black beans
2 veggie burgers (or 1/2 cup veggie ground round)
14 oz tomato sauce
14 oz diced tomatoes
2 T chili powder
1 T cumin
3 T dried onion flakes
dash of red pepper flakes
4 cups water

Soak the beans in the water overnight. The following day tear the veggie burgers into small pieces and add all ingredients to pot. Top it off with a little more water if necessary. Slow cook on low for 7-9 hours until beans are tender. Recipe makes about 2 quarts. Nutrition info is for 1 cup.