Sauté onion and garlic in 1 tablespoon canola oil until clear. Stir in vege burger, then add cumin, oregano, onion powder, garlic powder and red pepper flakes, and brown lightly.

In a separate skillet, combine red bell pepper, tomato, yellow squash, and zucchini and sauté until crisp-tender. Stir in black beans.

In a medium mixing bowl, combine masa, baking powder, yeast flakes, chicken style and salt and mix. Add oil and water. Mix well.

Place masa mixture into bottom of oil sprayed baking dish and press down evenly. Spread burger mixture over the top, spread evenly and press down firmly.

Spread sautéed vegetables over the burger mixture. Press down firmly. Prepare cornbread batter and spread over the top.

Bake at 375 degrees for 30 – 40 minutes, or until cornbread is done. Cut into squares and garnish with avocado slices.

* Variation: Use half of the masa mixture on the bottom of baking dish, add burger mixture and vegetables and put remaining masa mixture on the top, omitting the cornbread.