Ingredients
Yield: One (2-quart) casserole
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
For the Enchilada Sauce (Yield: 2 cups):
2 tbsp chili powder
1 tbsp flour
2 tbsp extra virgin olive oil
2 (8-oz) cans tomato paste
1 cup + 1/4 cup water (or more as desired)
1 tsp cumin
1/4 tsp cayenne powder
3/4 tsp garlic powder
1/2 tsp onion powder
salt & pepper, to taste
Preparation
