In a large skillet over medium heat, add a pound of ground beef and cook until browned, about 7-10 minutes. Drain excess fat.

Add a diced onion and minced garlic to the skillet with the beef, stirring for 3-4 minutes until the onion is translucent.

Sprinkle in chili powder, ground cumin, salt, and black pepper to taste, stirring for another minute. Pour in enchilada sauce and simmer for 5 minutes.

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Spread a thin layer of enchilada sauce on the bottom of the prepared dish. Layer corn tortillas, half of the beef mixture, black beans, and cheese.

Repeat layering with tortillas, remaining beef mixture, beans, and cheese. Pour remaining enchilada sauce and top with more cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.

Allow to rest for 10 minutes before garnishing with cilantro and slicing to serve.