Vegan Mexican Tater Tot Casserole

1 Preheat the oven to 400 degrees. 
2 In a large non stick skillet, heat the vegetable broth on high. Bring to a simmer. Add the TVP. Stir and reduce heat to medium low. Cook for a minute until the TVP has absorbed all the veggie broth. 
3 Now add 2 Tbsp. of the taco seasoning. Stir into the TVP. 
4 Next, add the drained black beans and drained corn. Stir to combine. Then add the crushed tomatoes. Stir.
5 Add the remaining 1 Tbsp. of taco seasoning. Simmer for 1-2 minutes. Now taste and adjust seasoning. Add salt and pepper if needed or more taco seasoning if it is too bland still. 
6 When the filling is ready, pour into a baking dish. I used a 9 inch baking dish. Smooth out filling. 
7 Then place the frozen tater tots on top in whatever pattern you want, covering the entire baking dish. 
8 Bake at 400 degrees for 20-25 minutes. When you have about 5-7 minutes left, pull the dish out of the oven and top with vegan cheese and return to the oven for the last 5-7 minutes. Once the tater tots are nice and brown and cooked through and the cheese melted(as much as vegan cheese will melt) remove from the oven.
9 Serve with guacamole, salsa, cilantro or whatever you want! Serve immediately.