Cheesy Enchilada Meatball Casserole

2 cups cooked white rice
1 (15 oz.) can black beans, rinsed and drained
1/2 yellow onion, finely chopped
2 cups Mexican cheese blend, divided
1 (22 oz.) bag frozen (fully-cooked) meatballs, thawed
1 (10 oz.) can red enchilada sauce
1 bunch cilantro, garnish

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Place rice, black beans, onion, 1 cup cheese and meatballs in a large bowl, then pour enchilada sauce on top, mixing until everything is thoroughly coated.
Transfer mixture to baking dish and top with remaining cheese.
Place baking dish in oven and bake for 35 minutes, or until cheese is melted and bubbly.
Remove from oven and top with cilantro. Serve hot and enjoy.