Black-Bean Tortilla Lasagna

4 jalapeño peppers (optional)
2 c chopped onion
1 c chopped green bell pepper
1 c chopped red bell pepper
4 garlic cloves, minced
2 c chopped tomato
1 1/2tsp ground cumin
1 tsp ground coriander
2 (15.5-ounce) cans black beans, rinsed and drained
3 tbsp chopped fresh cilantro
8 oz sour cream
1/4 c egg substitute
16 oz bottle chunky salsa
Cooking spray
5-8 8 inch round flour tortillas
6 oz shredded cheddar cheese

Preheat broiler. Cut jalapeños in half lengthwise, and carefully get rid of all the seeds and veins. Broil 4 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°. Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic, then sauté 6 minutes. Add tomato, cumin, and coriander, and cook 3 minutes. Add the jalapeño and beans, and cook 3 minutes. Remove from heat and allow to cool 10 minutes. Stir in cilantro, sour cream, and egg. Spread 3 tablespoons of salsa in the bottom of a round 9-inch baking dish coated with cooking spray. Arrange a tortilla slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with a tortilla. Spread the remaining salsa over the tortilla, and sprinkle with 1/2 cup of cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.