• Preheat oven to 350˚F. 

For the Rice Layer

• Heat pot over medium heat. Add in vegetable stock, rice, salt, pepper, and bay leaves. Bring to a boil and then reduce heat to simmer and cover. Cook according to package instructions for length of time. Once rice is done, let it sit, covered for 10 minutes. Remove bay leaves. Add in chopped cilantro, lime zest, and both lime and lemon juices. Stir together and fluff with a fork. 

For the Taco Filling Layer

• While rice is cooking, heat 2 tablespoon olive oil in a large skillet and saute the peppers and onions until translucent (2-3 minutes). Add tofu, garlic, and spices and stir around until well coated. Let cook for another 2-3 minutes. Add tomatoes and scrape anything off the bottom of the skillet with the juices from the tomatoes with a wooden spatula.
• Add in the black beans and corn. Stir together until combined and heated through. Turn off heat

For the Nacho Cheese Layer (can swap with plant based cheddar cheese shreds)

• Combine all the ingredients in a high speed blender and blend until smooth and creamy.

To bring the casserole together

• Spread cooked rice evenly across the bottom of a 9x13 casserole dish. 
• Next, carefully spread a can of refried beans, warmed, across the rice. 
• Top with the taco filling mixture. Then, the nacho cheese layer.
• Bake in preheated oven for 20 minutes. Remove from oven. Top with any optional toppings if desired.
• Serve with avocado and additional salsa or toppings.  Serve with tortilla chips for dipping or taco shells if desired.