In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.

Stir in cumin, chili powder, black beans, and half of the cheddar cheese. Mix well and remove from heat.

In a mixing bowl, combine tomato sauce, cumin, chili powder, salt, and water. Mix until smooth.

Preheat the oven to 350°F (175°C).

Soften the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.

Spread a thin layer of red sauce on the bottom of a baking dish.

Place a generous amount of the beef filling in each tortilla, roll them up, and place seam-side down in the baking dish.

Pour the remaining red sauce over the enchiladas and sprinkle with the remaining cheddar cheese.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let the enchiladas cool for a few minutes before serving. Enjoy with your favorite toppings!