Overnight Mexican Lasagna

ground beef

1 C tomatoes

1 C zucchini

1/2 C finely chopped onions

1 can black beans, drained

1 can enchilada sauce

1 container of sour cream (8 oz)

1 tsp taco seasoning

8 tortillas

shredded chedder cheese

-Cook ground beef.  In medium bowl add tomatoes, zucchini, onions and beef.  Reserve 1/3 C enchilada sauce-set aside.  In another bowl, mix remaining enchilada sauce, sour cream, and taco seasoning.  Spoon 2 TBS enchilada sauce mixture in bottom of baking dish.  Arrange tortilla halves over sauce.  Spoon half of bean mixture over tortillas.  Sprinkle with cheese.  Spoon remaining enchilada sauce mixture over cheese.  Repeat layers, reserving 1/2 C cheese for top.  Top with reserved enchilada sauce.  Cover with foil.  Regrigerate at least 8 hours overnight.  Heat oven to 375*.  Bake for 30-35 minutes covered then 5 minutes uncovered.