Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 5 to 7 until the beef is browned and the onion is translucent. Drain excess fat.

Return the skillet to heat and add chili powder, cumin, salt, and black pepper. Stir to combine. Add black beans and half of the enchilada sauce, mixing well.

Spread a thin layer of remaining enchilada sauce on the bottom of a 9x13-inch baking dish. Fill each tortilla with 1/4 cup of the beef mixture, sprinkle cheese, and roll tightly. Place seam side down in the dish.

Pour remaining enchilada sauce over the filled tortillas and sprinkle with remaining cheese. Preheat oven to 350°F and bake for 20 to 25 minutes until cheese is melted and bubbly.

Let cool for 5 minutes before serving.