Preheat the oven to 375*.

Lay 2 of the flour tortillas into the bottom of a 9x13 baking dish. Using a sharp knife, or a pizza cutter to trim the excess tortilla edges. Use the 2 trimmed tortillas as a pattern to trim the remaining 2 tortillas for the 2nd layer of the lasagna.

Spray a 9x13 baking dish with nonstick spray. Set it aside.

Using a 3 - 4 quart saucepan over medium-high heat, add the ground beef, onion and minced garlic. Cook the ground beef until it is cooked through, and no longer pink. Reduce the heat to medium-low.

Using a small mixing bowl, whisk together the taco seasoning and 1 cup of water. Pour over the cooked ground beef. Cook for another 2-3 minutes, or until the meat mixture begins to thicken. Stir often. Remove from the heat.

Arrange 2 of the trimmed flour tortillas in the bottom of the prepared baking dish.

Evenly spread ½ of the meat mixture on top of the tortillas.

Evenly spread ½ of the salsa over the meat mixture.

Evenly sprinkle ½ of the black beans over the salsa.

Evenly sprinkle ½ of the shredded cheese over the beans.

Arrange the last 2 tortillas over the shredded cheese, and repeat the final layers of ingredients.

Bake for 20 - 25 minutes. Remove from the oven, and garnish the chopped cilantro. Top with sour cream and pico de gallo. Serve while hot.