1-First Steps: Get Ready: Preheat the oven to 375°F (190°C). Gather a large skillet, 9×13-inch baking dish, spatula, cutting board, and measuring cups. Chop 1 medium onion, mince 2 cloves garlic, dice 1/2 cup bell pepper, and measure 2 cups enchilada sauce and 1 cup cheese. Having everything ready speeds assembly and ensures even cooking.

2-Brown the Meat: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 lb lean ground beef and cook 6 8 minutes, breaking it up until no pink remains. Drain excess fat if desired. Season with 1 tsp ground cumin, 1 tsp chili powder, salt and pepper.

3-Build the Filling: Reduce heat to medium, add the chopped onion and bell pepper and sauté 4 5 minutes until softened. Stir in minced garlic and cook 30 seconds. Add 1 cup drained black beans and 1/2 cup enchilada sauce, simmer 2 3 minutes to combine flavors.

4-Prep and Roll Tortillas: Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/4 to 1/3 cup of the beef filling into the center of each tortilla, add a sprinkle of cheese, then roll tightly.

5-Assemble in the Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch dish. Place each filled tortilla seam-side down in the dish and pour remaining sauce over the top.

6-Bake and Finish: Sprinkle the remaining cheese over the sauced enchiladas. Bake for 18 22 minutes until cheese is melted. Let rest 5 minutes and garnish with cilantro or lime.