Bean & Corn Tortilla Lasagna with Avocado

1 can 14 oz tomato sauce
1 tsp chili powder
1-1/4 tsp cumin powder
1 tsp dried oregano
1/4 tsp allspice
1/4 tsp sea salt
freshly ground black pepper to taste
1/2 tsp chipotle hot sauce (author uses Tabasco)
1/4 tsp agave nectar
1/3 c onion, diced
1 14 oz can black or pinto beans, rinsed and drained
6-7 corn tortillas
1 large avocado, thinly sliced
1 pinch sea salt
3/4 frozen or fresh corn kernels
1-1/2 tbsp fresh lime juice (about 1 lime)
1/2 cup tortilla chips, crushed
3/4 cup vegan cheese, grated (optional)
1/4 cup fresh cilantro leaves, chopped
fresh lime wedges

Preheat oven to 400F (205C). In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well. Lightly oil an 8x12" baking dish. Pour half o fmixture in baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third to cover spots, or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese. Cover with aluminum foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes until the cheese is melted and casserole is bubbling at edges. If cheese hasn't melted, broil for 1-2 minutes. Remove from oven and cut into squares. Sprinkle with cilantro and serve with lime wedges.

Number of Servings: 8

Recipe submitted by SparkPeople user SHEILAPRUITT.