Heat oil in a 12 inch skillet over medium-high heat. Cook beef and onions, breaking up beef using a potato masher or spoon. Cook until meat is browned and onions are translucent. Add the garlic and cook another minute. Turn off the heat.
Mix in 1/3 cup enchilada sauce, black beans, green chilies, and seasonings.
Pour 1/3 cup enchilada sauce in the bottom of a 9x13 inch pan. Set aside.
Spoon meat mixture into the center of each tortilla and roll up. Place seem side down in the prepared pan. Pour 1 cup enchilada sauce over the top of tortillas and then sprinkle with cheese.
Cover pan with foil and bake for 10 minutes. Remove foil and bake for an additional 10 minutes.
Sprinkle cilantro on top and serve with a dollop of sour cream or plain Greek yogurt.