Preheat your oven to 350°F (175°C) to ensure it’s ready for your casserole.

In a large skillet over medium heat, add the ground beef or turkey. Sauté until browned, about 5–7 minutes, breaking it up with a spatula as it cooks.

Stir in the diced onion and minced garlic to the skillet. Cook for another 3–4 minutes until the onion is translucent.

Add the black beans, diced tomatoes with their juices, enchilada sauce, cumin, chili powder, and a pinch of salt and pepper. Stir to combine all ingredients. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.

While the meat mixture simmers, warm the tortillas in the microwave for about 30 seconds to make them pliable.

Pour a small amount of the meat mixture in the center of each tortilla, sprinkle some cheese on top, and carefully roll them up. Place them seam-side down in a greased 9×13 inch baking dish.

Once all the tortillas are in the dish, pour any remaining meat mixture over the top. Cover with the remaining enchilada sauce and sprinkle the rest of the cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Once done, remove the casserole from the oven and let it cool for about 5–10 minutes.

Top with fresh cilantro if desired and serve with sour cream on the side.