Naughty & Nice Vegan Enchilada Casserole

Ingredients

• 2 tbsp chili powder
• 1 tbsp flour
• 2 tbsp extra virgin olive oil
• 2 (8-oz) cans tomato paste
• 1 cup + 1/4 cup water (or more as desired)
• 1 tsp cumin
• 1/4 tsp cayenne powder
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• salt &; pepper, to taste
• 8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)
• 1 tsp olive oil
• 1 red onion, chopped
• 1 medium jalapeno pepper, seeded and chopped
• 3 bell peppers, chopped
• 1-3 tbsp taco seasoning mix, to taste
• 1 can black beans (or 2 cups cooked), drained and rinsed
• 1.5-2 cups homemade enchilada sauce
• 1/3-1/2 cup daiya cheese (or other non-dairy cheese)
• 1 cup chopped green onions
• salt &; pepper, to taste
• 20 tortilla chips (about 2 handfuls), crushed
• avocado, salsa, sour cream, etc, to garnish