Enchilada Casserole

Ingredients:

8 oz rotini pasta

1 tsp olive oil

1 medium onion, chopped

3 medium bell peppers, variety of colors, chopped

1 medium jalapeno, seeded and chopped (optional)

1 Tbsp taco seasoning

15 oz can black beans, rinsed

2 cups enchilada sauce

1/2 cup shredded non-dairy cheese (I use Daiya brand)

1 cup chopped green onion

Toppings: tortilla chips, avocado, etc.

Directions:

Prepare pasta according to package directions.  Drain and set aside. 

In a large skillet over medium heat, heat olive oil and saute onion, jalapeno (optional), and bell peppers until soft, about 7 min.  Add taco seasoning, black beans, 1/2 of enchilada sauce.  Mix well and cook for another 5 minutes.  Stir in cheese, pasta, and green onion. 

Spread 1/2 of remaining enchilada sauce on the bottom of a 9x13-inch dish.  Empty skillet into casserole dish.  Spread remaining enchilada sauce on top and add extra cheese if desired.

Bake at 350 degrees for 15-20 minutes.  

Serve topped with crushed tortilla chips and avocado slices.  I served with steamed green beans for a complete meal.

Recipe taken from: http://onceamonthmom.com/vegan-enchilada-casserole/