On medium heat, in large skillet, melt coconut oil  and add onion, garlic and chopped pepper.  Cook until soft. Stir in 1 tbsp chili powder and cumin.  Add tomato sauce and cider vinegar, then salt and pepper.  Simmer for 10-15 minutes.  Meanwhile, boil 1 cup of water, add 1/2 cup of basmati rice and simmer on low until water is absorbed and rice is tender.  Stir cooked rice and then beans into sauce.  Cook for another 10 minutes until bean and rice mixture is thickened.

Make no cheese sauce:

Blend or process the nutritional yeast, red pepper, onion, tahini, and cashews until pureed.  Add a little water to get a smooth consistency.

In a small pot, heat tomato sauce with chili powder until warm.  Spread 1/2 cup of sauce on the bottom of a 9x13" pan.  

Warm the corn tortillas in the oven until just softened.  Spoon about 2 tbsp of bean filling onto each tortilla, folding each one over the filling and then placing them fold side down in the pan.  Once they are all filled and lined up in a row in the pan, pour 1 cup of "no cheese" sauce over top.  Spoon any remaining filling over that and then pour the remaining tomato sauce over it all.  

Place in a 350 degree pre-heated oven and bake for 30 minutes.  

Garnish with Cilantro and Avocado slices (more or less as desired)

Serves 4-8

** No cheese sauce from https://www.forksoverknives**