Preheat the oven to 375°F (190°C).
In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened, about 4 minutes.
Stir in the black beans, enchilada sauce, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3-4 minutes until heated through and well combined. Remove from heat.
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of the beef mixture on the bottom of the baking dish.
Place one tortilla over the beef mixture layer.
Spread about one-sixth of the beef mixture evenly over the tortilla.
Sprinkle about 1/3 cup of shredded cheddar cheese over the beef mixture.
Repeat layering with the remaining tortillas, beef mixture, and cheese, finishing with a cheese layer on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.