My 2 year old son really enjoyed this one!

Ingredients:

16 oz jar of mild or medium taco sauce (I used about 1/2-3/4 of the jar)

12 oz can Pillsbury refrigerated biscuits

1 cup shredded colby jack cheese

1 (2.25 oz) can sliced black olives

1 can (8 oz) black beans, rinsed and drained 

1/4 cup chopped red bell pepper

1/4 cup chopped green pepper

1/4 cup chopped yellow pepper

1/4 cup mushrooms, chopped

Directions:

Heat oven to 400.  Lightly spray an 11.5x7.5 inch pan with cooking spray.  Spread 1/2 of the taco sauce on the bottom of the dish.  Seperate dough into 10 biscuits; cut each biscuit into 4 pieces.  Place biscuit pieces in taco sauce; turn to coat.  Sprinkle biscuits with 1/2 of the cheese and the olives.  Top with just a little more taco sauce. 

Bake at 400 for 15-18 minutes or until biscuits are raised and bubbly.  Meanwhile, in a large skillet saute beans, peppers, and mushrooms in a little olive oil until veggies are done.  Spread bean mixture on top of the cooked biscuits.  Spread a little more taco sauce on top of the bean mixture and top with the remaining cheese.  Bake for an additional 6 minutes.  

Serve with a tossed garden salad for a complete meal. 

Recipe adapted from: http://www.pillsbury.com/recipes/biscuit-taco-casserole/49398e0a-bd60-4759-872c-9f2a1f3a1b45# and http://afrugalsimplelife.com/2011/09/12/vegetarian-monthly-freezer-meal-plan/