Step 1: Prepare the filling. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, approximately 7-8 minutes. Drain excess fat if needed. Next, add the diced onion and cook until softened, about 4 minutes. Then, stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Season generously. Add chili powder, cumin, paprika, salt, and black pepper to the beef mixture. Stir everything together thoroughly. If using black beans, add them now. Cook for 2 more minutes, then remove from heat.

Step 3: Assemble your enchiladas. Preheat your oven to 375°F. Spread 1 cup of enchilada sauce across the bottom of a 9x13-inch baking dish. Take one tortilla and spoon about 1/3 cup of beef filling down the center. Sprinkle with 2 tablespoons of cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.

Step 4: Add sauce and cheese. Pour the remaining enchilada sauce evenly over all the rolled tortillas. Then, sprinkle the remaining cheese generously over the top.

Step 5: Bake to perfection. Cover the dish with aluminum foil and bake for 20 minutes. Afterward, remove the foil and bake for an additional 10 minutes until the cheese bubbles and turns golden. Let the enchiladas rest for 5 minutes before serving.