Mexican tortilla lasagna

Ingredients:

• 1/2 lb (250 g) extra-lean ground beef
• 1 cup (250 mL) chopped Italian plum tomatoes
• 1 cup (250 mL) julienne-cut (2x1/4x1/4-inch) zucchini
• 1/2 cup (125 mL) finely chopped green onions
• 1 (19 FL oz/540 mL) can black beans, drained rinsed
• 1 jar Taco Sauce
• 1 cup (250 mL) fat-reduced sour cream
• 1 tsp (5 mL) Taco Seasoning Mix (from 35 g package)
• 8 (6-inch) corn tortillas, halved
• 1 1/2 cups (375 mL) shredded reduced-fat Cheddar cheese
• 1/3 cup (75 mL) chopped fresh cilantro

Preparation:

            Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown ground beef in medium nonstick skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
           In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked ground beef. Reserve 1/3 cup taco sauce; set aside. In another medium bowl, combine remaining taco sauce, sour cream and taco seasoning mix.
           Spoon 2 tablespoons taco sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup taco sauce. Cover with foil; refrigerate at least 8 hours or overnight.
          Heat oven to 375ºF. Bake casserole for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro.