• 1 eggplant large
• 2 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pizza sauce
• 1 cup vegan shredded mozzarella cheese divided
• 1/2 cup vegan shredded provolone cheese divided
• 1/4 cup white mushroom chopped
• 1/4 cup onion chopped
• 1/2 cup bell pepper diced
• 1 tablespoon Italian seasoning

For the roasted peppers:

• 4 red bell pepper large, halved from stem to base, seeds and membranes removed
• 1 tablespoon extra virgin olive oil more or less as needed
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper

Filling and topping:

• ½ cup long-grain brown rice cooked according to package directions
• 2 tablespoon extra virgin olive oil
• 1 yellow onion large, chopped
• ½ teaspoon Kosher salt more or less to taste
• 2 cup cherry tomatoes halved or quartered if large
• ½ cup fresh cilantro plus more for garnish
• 4 clove garlic pressed or minced
• 1 ½ teaspoon chili powder
• 1 teaspoon ground cumin
• 15 ounce canned pinto beans rinsed and drained
• 1/2 freshly ground black pepper more or less to taste
• 1 tablespoon lime juice
• 4 ounce grated cheddar cheese