Step 1

Preheat oven to 350° F.

Step 2

Combine the sauce ingredients for the beef and set aside. Measure out remaining ingredients before beginning. (Make sure the liquid is at room temp when the cornstarch is added to ensure you don't activate it.)

Step 3

Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the beef and the onions. Cook for 8 minutes or until just cooked through, using a spatula to break apart the meat as it cooks. Drain grease well.

Step 4

Set the heat to medium and add 1/3 cup of the enchilada sauce and the garlic and cook for 1 minute.

Step 5

Add the combined sauce mixture (from step and stir to combine. Bring to a boil and cook until thickened and reduced, about 1 minute. Reduce heat to medium and cook for 1 more minute to reduce the liquid more.

Step 6

Add the black beans, green chilis, and cilantro, and toss to combine. Heat through for 2 minutes, then remove from heat.

Step 7

Lightly grease a 9 x 13-inch casserole dish. Spread 3-4 tablespoons of enchilada sauce on the bottom, the layer will be very thin.

Step 8

Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.

Step 9

Spoon about ½ cup of filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.

Step 10

Spread enchilada sauce over the top, up to ¾ cup. Sprinkle with an even layer of cheese.

Step 11

Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)

Step 12

Remove cover and bake for 13 more minutes. Broil on low (for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.

Step 13

Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!