Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.

Stir in the chili powder, cumin, salt, and black pepper. Cook for another 2 minutes to combine the flavors.

Add the black beans and half of the enchilada sauce to the skillet, mixing well. Remove from heat.

Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13 inch baking dish.

To assemble the enchiladas, spoon about 1/4 cup of the beef mixture onto each tortilla, sprinkle with a little cheese, and roll them up tightly. Place the rolled tortillas seam-side down in the baking dish.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let the enchiladas cool for a few minutes before serving. Top with sour cream and cilantro.