In a large skillet, heat a splash of olive oil over medium heat. Add 1 pound of ground beef, cooking until it’s fully browned, about 7-10 minutes, with no pink remaining. Toss in 1 diced onion and 2 minced garlic cloves, stirring occasionally until the onion is softened and fragrant, which takes about 3-4 minutes.

Stir in 1 cup of black beans, 1 cup of enchilada sauce, 1 teaspoon of chili powder, and 1 teaspoon of cumin. Allow this hearty mixture to simmer for 5 minutes, letting the flavors meld together.

Lay out 8 tortillas on a clean surface and spoon a generous amount of the beef and bean mixture into the center of each. Sprinkle with a handful of shredded cheese, then carefully roll each tortilla, ensuring the filling is well enclosed. Place the rolled tortillas seam-side down in a greased baking dish.

Pour any remaining enchilada sauce evenly over the arranged tortillas in the baking dish. Finally, sprinkle 2 cups of shredded cheese over the top.

Preheat your oven to 375°F (190°C) and bake for 20 to 25 minutes.

After baking, remove the enchiladas from the oven and let them rest for about 5 minutes. Garnish with fresh cilantro or diced avocado before serving.