Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a skillet over medium heat, brown the ground beef with diced onion and minced garlic until fully cooked. Drain excess fat.

Stir in the enchilada sauce, diced tomatoes, black beans, ground cumin, and chili powder. Simmer for about 5 minutes before seasoning with salt and pepper.

Place 4 corn tortillas at the bottom of the greased dish, overlapping if necessary.

Spread half of the beef mixture over the tortillas, then sprinkle half of the shredded cheeses on top. Layer another 4 tortillas, then remaining beef mixture and rest of the cheese.

Bake for 25 minutes or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before slicing and serving. Garnish with cilantro if desired.