Naughty Nice Vegan Enchilada Casserole

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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