Heat a glug or two of olive oil in a large, wide pan (you'll need it! This makes a ton). Add the jalapeno and garlic and saute for about a minute. Then add the mushrooms and a quarter teaspoon dried oregano. Hold off on the salt for now: adding salt right away will cause the mushrooms to release their liquids and then you'll have mushrooms bubbling away in their own juices, which might be ok for ragout but will be too wet for this dish.
Saute for about five minutes, stirring occasionally; then crumble in half a package of soyrizo and continue to cook for another minute or two.
Rinse and drain one 15 ounce can of black beans and add to the pan, along with the corn. Cook for another minute or two until everything is heated through.
Serve over cooked brown rice, top with shredded cheddar, avocado slices, sliced scallions, minced cilantro and a squeeze of fresh lime. I looked forward to my lunch leftovers all week long, I hope you enjoy this too!