1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
½ C Tofutti sour cream + any extra for serving on top
¼ C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
½ C shredded Daiya pepper jack cheese
¼ C almond milk
1 tsp salt
½ tsp black pepper
The rest:
2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
½ of a bell pepper (any variety---I used orange), chopped
½ C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1 15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole
Directions
Preheat oven to 375.
While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
Cook for another 3-4 minutes, then add the mushrooms.
Cook until the mushroom cook down a little---just a couple of minutes.
In a medium bowl, combine all of the sauce ingredients and mix well.
Drain the pasta and add it to the skillet, along with the sauce; blend well.
Transfer to a 13x9" baking dish.
Cover and bake for 20-25 minutes.
Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2013/01/02/mexican-pasta-casserole/