Cheesy Tortilla Lasagna

• 1 lb ground beef, browned and drained of grease or
• 1 rotisserie-cooked chicken, shredded
• 1 cup roma tomato, chopped
• 1 cup zucchini, chopped small
• 1 (15 ounce) can black beans
• 1 (10 ounce) can enchilada sauce
• 8 ounces low-fat sour cream
• 1 (1 1/4 ounce) packet taco seasoning
• 8 flour or 8 corn tortillas
• 2 cups shredded cheese (monterey jack or any you prefer)

1. Heat oven to 375.
2. Spray or line with aluminum foil a 13x9 glass baking dish.
3. Combine tomatoes, zucchini, beans and beef or chicken.
4. Pour 2 tablespoons of enchilada sauce in bottom of baking dish.
5. Set aside 1/3 cup enchilada sauce.
6. Combine remaining enchilada sauce, sour cream and taco seasoning; mix well.
7. Arrange tortilla pieces on bottom of dish halve or quarter as needed to give you a solid base.
8. Pour half of vegetable, bean, meat mixture over tortilla pieces.
9. Sprinkle 2/3 cup cheese.
10. Spoon half of sauce over cheese.
11. Repeat these layers
12. The top will consist of 2/3 cup cheese and the 1/3 cup enchilada sauce you reserved earlier.
13. Cover with foil and bake 30-35 minutes at 375.
14. Let stand before serving.

ground beef, rotisserie, roma tomato, zucchini, black beans, enchilada sauce, lowfat sour cream, flour, shredded cheese

Taken from www.food.com/recipe/cheesy-tortilla-lasagna-411462 (may not work)