Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
Stir in the black beans, enchilada sauce, beef broth, ground cumin, chili powder, smoked paprika, dried oregano, black pepper, and salt. Simmer for 8-10 minutes until the mixture thickens slightly.
Spread a thin layer of the beef mixture on the bottom of the prepared baking dish.
Layer one-third of the tortilla quarters evenly over the beef mixture.
Spoon one-third of the beef mixture over the tortillas, then sprinkle with one-third of the shredded cheese.
Repeat the layering process two more times, ending with a layer of cheese on top.
Cover the casserole loosely with aluminum foil and bake for 25 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 the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.