Cold Comfort Food off the Farm

"...The Abbe's warning: 'Never confront an enemy at the end of a journey, unless it happens to be his journey'.” 
― Stella Gibbons, Cold Comfort Farm

I don't make a lot of casseroles anymore, but sometimes cold weather just warrants it! Thought I would throw in a couple quotes from one of my favorite books, from which this dish is named after.

8 oz dry gluten free/brown rice fusilli pasta
1-2 tsp olive oil
1 med-small red onion, chopped
3 bell peppers (red, orange, yellow or other such combo), chopped
1 medium jalapeno, seeded and chopped (I leave out because it is too spicy for the kids)

2-3 T taco seasoning, to taste
2 cups cooked black beans (or 1 can), rinsed and drained
1/2 cup corn

1 1/2-2 cups enchilada sauce (I prefer green over the red)
1 cup Daiya shredded mozzarella cheese (or your fav nondairy cheese)
1 cup chopped green onions

1/2- 1 cup chopped cilantro (I love this stuff)
salt and pepper to taste

2 handfuls tortilla chips, crushed (to top)
avacado, diced to top 

1. Prep oven at 350F and grab a 3 quart casserole dish.

2. Cook dry pasta for approx 8 min. Do not let them overcook or they will be mushy. Drain and rinse.

3. In large skillet, saute chopped red onion, pepper and jalapeño (if using) in the oil until tender (approx 8min).

4. Add taco seasoning, black beans, corn and the enchilada sauce. Stir well and cook for another 5min.

5. Stir in the pasta, chopped green onions and cilantro-season with salt and pepper then transfer mix into casserole dish, putting half in then a layer of cheese then the rest and top off with the cheese.

6. Bake for 15-20 min, until heated through. Take out and sprinkle crushed tortilla chips on top. Serve with diced avocados, salsa and more cilantro if desired.

Adjusted slightly from "ohsheglows.com" enchilada casserole recipe

“A straight nose is a great help if one wishes to look serious'.”
― Stella Gibbons, Cold Comfort Farm