Vegan Layered Tex-Mex Lasagna
INGREDIENTS
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Sauce:
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2 8 ounce cans tomato sauce
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3 cups water
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4 tablespoons cornstarch
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3 tablespoons chili powder
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½ teaspoon onion powder
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¼ teaspoon garlic powder
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Casserole:
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10-12 corn tortillas
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4 cups mashed pinto beans
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1 cup chopped green onions
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1 ½ cups frozen corn kernels, thawed
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1 2.25 ounce can sliced ripe olives, drained
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1-2 tablespoons chopped green chilies (optional)
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