From My Bowl

0 Prep: Preheat the oven to 375F. Grease a 9x13” casserole dish with oil or cooking spray, then set aside.
1 Refried Beans: Add the can of refried beans to a medium bowl with the salsa. Use a fork to mix the two together to form a thick but spreadable texture. Then, use a spatula to spread the bean mixture evenly across the bottom of the casserole dish. Set aside.
2 Cook the Taco “Meat”: Warm the oil in a medium sauté pan over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent. Add the chili powder and cumin and sauté for an additional minute, then add the crushed tomatoes and mix well. Add the vegan “beef” crumbles to the pan and mix well; sauté for an additional 5 to 7 minutes, until most of the extra liquid has evaporated.
3 Assemble: Transfer the taco “meat” to the casserole dish and spread it out evenly, then sprinkle the top with the black beans and dairy-free cheese.
4 Bake: Bake on the top rack of the oven for 15 to 18 minutes, until the cheese has melted. You can also broil the casserole for a few minutes, with the oven door slightly ajar, for a crispier top layer.
5 Serve: Sprinkle the lettuce, tomatoes, green onion, and olives over the top of the casserole. Serve warm with tortilla chips, or over cooked rice for a heartier meal. Leftovers will keep in the fridge for up to 5 days.