Start by heating a large skillet over medium heat. Add the ground beef and cook until browned. This should take about 7-10 minutes. As the meat cooks, break it up with a spatula. This ensures even cooking. Once browned, drain excess fat.

To your skillet with the beef, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent. Then stir in the taco seasoning, chili powder, oregano, green chilies, black beans, lime juice, salt, and pepper. Let everything simmer for another 5 minutes. This step believes in mingling flavors!

While the filling simmers, preheat your oven to 350°F (175°C). Next, heat your tortillas. You can warm them in a dry skillet for 30 seconds on each side or microwave them in a microwave-safe dish covered with a damp paper towel for about 30 seconds. Softening the tortillas will make them easier to roll without tearing.

Spread about ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Now, take each tortilla and fill it with about ⅓ cup of the beef mixture. Sprinkle 2 tablespoons of cheese on top of the filling before rolling. Place the rolled tortilla seam-side down in the baking dish. Repeat until all the tortillas are filled.

Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the rest of the cheese generously on top. This creates that cheesy, bubbly goodness.

Cover the baking dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Be sure to keep an eye out!

Take your enchiladas out of the oven and let them cool for a few minutes. Garnish with dollops of sour cream, olives, or fresh herbs, if desired. Your meal is ready to be enjoyed!