Preheat the oven to 375°F.
In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don't have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9x13” casserole dish.) Brown the vegan ground "beef" or tofu for 2-3 minutes, stirring frequently. You're looking for some extra texture.
Sprinkle the taco seasoning over the ground or tofu, stir well to coat. Deglaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don't have an oven-safe heavy skillet).
Stir in the black beans, corn, rice and salsa. Turn off the heat. Cover with tight fitting lid or aluminum foil. Bake for 35-40 minutes, or until the rice is cooked.
Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese, to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.