Cheesy Tortilla Lasagna

Ingredients

• 15 oz black beans rinsed drained canned
• 2 cups colby cheese shredded
• 8 6-inch corn tortillas halved ()
• 8 oz cup heavy whipping cream sour
• 10 oz enchilada sauce canned
• 1 tablespoon cilantro leaves fresh chopped
• 0.5 cup spring onion finely chopped
• 1 cup plum tomatoes italian chopped (3 medium)
• 1 cup zucchini (2x)

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
2. Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
3. Bake at 375F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese.
4. Bake, uncovered, an additional 5 minutes or until cheese is melted.
5. Let stand 10 minutes before serving.
6. Sprinkle with cilantro.