Mexican Lasagna

1lb zucchini, thinly sliced length wise
1 green bell pepper
1 red bell pepper
1/2 tsp Aleppo chili
2 garlic cloves, minced
1 large onion, chopped
1/2 tsp cumin
3 cups fatfree refried beans (recipe below)
2 cups chunky tomato-based salsa (use salsa from the Raw Taco recipe)
3 cups black beans, rinsed and drained
1&1/2 cups enchilada sauce (recipe below)

preheat oven to 375, make the refried beans and enchilada sauce. In a non-stick baking sheet, place the zucchini slices in a single layer and sprinkle with salt.  bake for 10-15 minutes, until slightly dried but not mushy.  Set aside to cool.

In a non-stick pan with 1 TB of water, sauté the peppers, garlic, and onion about 3 minutes, o until softened.  Stir in the chili powder and cumin and set it aside.

Spray 9'' loaf pans with oil and place a layer of zucchini to cover the bottom of the pans.
Spread half the refried beans evenly over the zucchini Cover the refried beans with half of the onion mixture, half of the salsa and half of the black beans.
Add another layer of zucchini and repeat the layers of the other ingredients.  Cover the final layer with the enchilada sauce .
Caver and bake for about 30 minutes or until hot throughout.  Cool before serving.  Serves 6.

Refried beans:
3 cups pinto beans, rinsed and drained
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
3/4 tsp smoked paprika
3 TB lime juice
3 TB water

Blend these ingredients in a food processor.  Store in the refrigerator.

Enchilada Sauce:

1 TB olive oil
1 large onion diced
3 large green chilis, roasted, peeled, seeded and chopped
1/2 tsp Aleppo chili flakes
1 1/2 tsp cumin
1 tsp Mexican oregano
28oz. can tomatoes, undrained
1/4 cup unsweetened almond milk
1 tsp agave

In a large saucepan over medium heat, sauté the onions in oil for 4-7 minutes, until softened.  And then remaining sauce ingredients, bring to a simmer and remove from heat.  Puree with a blender until smooth. (this makes more sauce than you need, if you don't want leftover half the recipe)
Found at:
http://tastespace.wordpress.com/2012/07/18/mexican-zucchini-lasagna/

Tasty and Yummy!

Enchilada Sauce