Naughty & Nice Vegan Enchilada Casserole

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Ingredients

8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*

1 tsp olive oil

1 red onion, chopped

1 medium jalapeno pepper, seeded and chopped

3 bell peppers (I used 1 red, 1 orange, and 1 yellow), chopped

1-3 tbsp taco seasoning mix (I used my homemade taco seasoning), to taste

1 can black beans (or 2 cups cooked), drained and rinsed

1.5-2 cups homemade enchilada sauce (see above, or use store-bought)

1/3-1/2 cup Daiya cheese (or other non-dairy cheese)

1 cup chopped green onions

salt & pepper, to taste

20 tortilla chips (about 2 handfuls), crushed

Avocado, salsa, sour cream, etc, to garnish

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