Start by preheating your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

In a large skillet, brown the ground beef over medium heat. Add the diced onion and cook until it softens, about 3-4 minutes. Stir in the garlic, chili powder, cumin, salt, and pepper. If you’re adding black beans, toss them in now and mix everything well. Remove from heat.

Here’s where the fun starts! Take a tortilla and spoon a generous amount of the beef mixture down the center. Add a sprinkle of shredded cheese, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Pour the enchilada sauce evenly over the rolled tortillas. Make sure they’re all covered—no one likes a dry enchilada! Top with the rest of the shredded cheese.

Pop the dish into the oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Your kitchen will smell amazing by now, and it’s hard not to sneak a bite right out of the oven (but let them cool a bit first!).

Before serving, sprinkle some fresh cilantro and diced green onions on top for a pop of color and flavor. Serve the enchiladas with a side of sour cream, guacamole, or even a simple green salad.