1. Slice vegetables into fajita-size strips and place in a glass bowl or dish with the potato wedges.
2. Mix together lime juice, cumin, garlic powder, onion powder and smoked paprika and pour over vegetables. Marinate for at least an hour, stirring halfway through to make sure all gets covered in marinade.
3. Drain vegetables and pat dry with paper towels. This step is important, so don't skip it!
4. Brush or spray olive oil on the vegetables, coating all sides, and sprinkle with salt.
5. Place in a nonstick or parchment paper-covered roasting/baking pan and roast at 400F for about 30 minutes. Vegetables should be just starting to brown.
6. Serve in warmed corn or flour tortillas, with salsa, guacamole, vegan cheeze - whatever you like!

Make the polenta crust

1. Stir cornmeal, cold water and salt together in a bowl.
2. In a medium saucepan, bring the two cups of water to a boil, then gradually whisk in the cornmeal mixture.
3. Turn heat to low and cook, stirring, for about 10 minutes or until very thick. Remove from heat and let cool.
4. When mixture is cool enough to handle, use a spatula or your clean hands to press the mixture in a smooth layer on the bottom and sides of a 9-inch, non-stick pie pan. Alternatively, use a regular pie pan that you have lightly oiled with olive oil.
5. Preheat the oven to 375F, brush or spritz with olive oil if desired, and bake about 40-45 minutes. Remove from oven and set aside.

Make the refried beans

1. Saute chopped onion in a few tablespoons of water until translucent. Add cumin and chili powder and stir to coat.
2. Add beans and 3/4 c. water to skillet and stir until heated. Reduce heat to low.
3. Mash beans (still in the skillet) with a fork or a potato masher.
4. Turn heat to high, bring to a boil, then reduce heat to medium and simmer for about 10 minutes, or until beans are thick.
5. Stir in chopped green chiles, and salt to taste.

Make the taco "meat"

1. Toss one cup of crumbles with taco seasoning (or seasoning of your choice.)

Assemble and bake

1. Spread refried beans over bottom of polenta crust.
2. Spoon 1/4 cup of taco sauce over beans in an even layer.
3. Sprinkle taco "meat" over that.
4. Next, a layer of cheeze - save 1/4 cup for garnish.
5. Bake in a 375F oven for about 25-30 minutes, or until bubbly. You may want to cover the edge of the crust in aluminum foil to prevent over-browning.
6. Remove from oven and let cool for five minutes.

Garnish pizza

1. Spread another thin layer of taco sauce over the top of the pizza
2. Top with crumbled tortilla chips and remaining 1/4 c. cheeze.
3. Top with chopped tomatoes, jalapeños and sliced black olives. Put a dollop of vegan sour cream in the middle for garnish, if desired.