Vegan Tinga Tortilla Rice Bake

0 Preheat the oven to 425 degrees(F).
1 In a large nonstick skillet, heat the olive oil on medium high. Add the onions and garlic. Then add the vegan beef. Break apart into crumbles with a spatula or wooden spoon. Sauté, reducing heat as needed, until the vegan beef is browned. 4-5 minutes.
2 Now add the black beans, smoked paprika, cumin, salt, chipotles and adobo sauce if adding. Stir to combine. Sauté for another 1-2 minutes. 
3 Then add the tomato sauce, diced tomatoes and lime juice. Stir to combine. 
4 Next add the water and stir to combine. Bring to a simmer, then reduce heat to low so it is just at a simmer. 
5 Now, stir in the rice. Cover and simmer for 15-20 minutes so the rice is nearly cooked through. It should be pretty soft, but not all the way. Stir, taste and adjust the seasonings. 
6 Now, sprinkle half the vegan cheese on top, then lay the tortilla chips on top of that, pressing them down slightly and top with the remaining cheese. 
7 Bake for about 10 minutes or until the vegan cheese has melted and the top is brown. The rice should be completely cooked now. 
8 Serve with your favorite taco toppings.