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 black beans, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and black pepper. Simmer for about 5 minutes.

In a 9x13 inch baking dish, spread a thin layer of the beef mixture on the bottom. Layer half of the tortilla quarters over the beef mixture, followed by half of the remaining beef mixture, and then half of the cheese.

Repeat the layers with the remaining tortillas, beef mixture, and cheese.

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for 5 minutes before serving. Top with sour cream and cilantro if desired.