In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

Mix in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef and break it apart as you cook, allowing it to brown evenly for about 5-7 minutes. Drain any excess fat if needed.

Stir in the black beans, diced tomatoes, and taco seasoning. Let it all simmer for about 5 minutes. Season with salt and pepper to taste.

In another pot, bring salted water to a boil and cook the cheese tortellini according to package instructions, usually about 3-5 minutes.

Once cooked, drain the tortellini and set aside. Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked tortellini with the beef mixture until well coated.

Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Add the tortellini and beef mixture, spreading evenly.

Pour the remaining enchilada sauce over the top and generously sprinkle cheddar cheese.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.