Warm the beans in a small pot over medium-low heat, stirring occasionally. Season with hot sauce.
Meanwhile, heat the oil in a medium-small nonstick skillet over medium heat.
Saute the zucchini for 4 minutes or until just tender, then stir in the peppers, corn, cumin, chili powder, lime and salt. Cook for 2 minutes, or until hot.
While the vegetables are cooking, season the mashed avocado with salt and lime.
In a medium-small bowl, layer half of the hot beans, followed by half of the mashed avocado, half of the sautéed vegetables, half of the seeds, and half of the tomatoes.
Repeat the layers with the remaining ingredients, finishing off the bowl with shredded lettuce. Serve with warm tortilla chips.
