Mexican Lasagna – Catskill Animal Sanctuary

Ingredients

• 3 tablespoons olive oil, divided use
• 1 small onion, chopped small, about 1/2 cup
• ½ teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon crushed red chili flakes
• 3 large cloves garlic, minced
• 3 (15 ounce) cans black beans, rinsed and drained (you can mix black beans and kidney beans)
• 1 tablespoons olive oil
• 2 cups frozen corn, thawed
• 2 cups zucchini, chopped, 1/4-inch pieces
• 1 teaspoon dried oregano
• Salt to taste
• 1 can (28 ounces) whole, peeled tomatoes
• ½ jalapeño pepper, seeds removed, (use more or less depending on how hot you like it) Handful of fresh cilantro leaves, stems removed
• 2 large cloves garlic
• 1 small onion, cut into large pieces
• Juice of one lime
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 2 teaspoons apple cider vinegar
• 12 corn tortillas, (for a 9-inch by 12-inch baking dish)
• 2 cups shredded vegan cheese (optional)