Cheesy Tortilla Lasagna

By CruelK8E

Ingredients

• 1 cup chopped Italian plum tomatoes (3 medium)
• 1 cup julienne-cut zucchini (2x1/4x1/4-inch slices)
• 1/2 cup finely chopped green onions
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can enchilada sauce
• 1 (8 ounce) container southwest-flavor sour cream dip
• 8 (6 inch) corn tortillas, halved
• 2 cups (8 ounces) shredded Colby Jack cheese blend
• 1 tablespoon chopped fresh cilantro

Details

Servings 6
Preparation time 40mins
Cooking time 75mins

Preparation

Step 1

Heat oven to 375ºF. Spray 13/9 glass baking dish with nonstick cooking spray. In a 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.

Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping if necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with the reserved 1/3 cup enchilada sauce. Cover with foil.

Bake at 375ºF for 30-35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake uncovered an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.