I love this recipe and make it often. It came from a Cooking Light magazine, not vegan but easily converted. I substitute the ground turkey for Yves Meatless Ground, vegetarian refried Black beans for the fat-free it calls for, and Vegan Cheddar for the cheese top.
For this batch, I tried a new Cheddar cheese substitute made from Rice Milk. The mozzarella melts nicely so I decided to give the cheddar a try. unfortunately, it did not melt nicely but I enjoyed the flavor.