1 1/2CupsVegan cheddar style shreds, I used Violife
Guacamole, vegan sour cream, salsa, black olives, green onions, lettuce, cilantro(optional toppings)
Preheat the oven to 375 degrees(F.)
Now, in a large non-stick skillet, heat the olive oil on medium high.
Add the onion and garlic and sauté, reducing heat as needed, until the onion is translucent. About 3-4 minutes.
Then add the vegan beef to the skillet, break apart into crumbles. Sauté until the vegan beef is completely brown, about 5 minutes.
Next, pour the black beans, corn, crushed tomatoes and green chilies into the skillet. Stir to combine everything.
Add the taco seasoning to the skillet, and stir to combine.
Let everything simmer for 1-2 minutes. Then turn off the heat and let sit, while you start to put together the casserole.
Now, you want to cut your tortillas into 2-3 inch strips so you can place them in your casserole dish, sort of like you would build a lasagna.
Take an 11x8 inch casserole dish and line the bottom with the strips of tortilla. I usually do 3 in the center and then one on each side.
Next, spread about 1/3 of the can of refried beans evenly on top of the layer of tortillas. Just do your best, it is a bit hard to spread and keep the tortillas in place.
Then scoop about 1/3 of the taco mixture you cooked on top of that and spread evenly.
Now, sprinkle 1/2 a cup of vegan cheddar on top of that.
Repeat with another layer of tortillas, refried beans, taco mixture, cheddar. Then another layer of tortillas, beans, taco mixture (reserving the remaining cheese for the top). Then tortillas on top of that. Then spread the salsa on top of the tortillas and sprinkle the remaining cheddar on the very top.
Bake for 20-30 minutes or until the top is browning and the vegan cheese is as melted as possible.
Let cool for a few minutes, then cut into 9 or 12 squares and serve with the toppings of your choice.
*If you don't want to use beyond beef, I recommend , extra beans, tofu crumbles, or soyrizo.