Mexican Pasta Casserole

INGREDIENTS:

Sauce:
1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 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
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 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!