In a large skillet over medium heat, drizzle some olive oil and sauté the diced onion and minced garlic until translucent, about 2-3 minutes. Add the ground beef, breaking it apart as it cooks until browned, about 5-7 minutes. Stir in the black beans, diced tomatoes, and taco seasoning, simmer for 5-10 minutes until heated through.

Meanwhile, bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions, about 3-5 minutes until al dente. Gently drain and set aside.

Preheat your oven to 350°F (175°C). In a baking dish, layer half of the beef mixture, add the cooked tortellini on top. Pour the enchilada sauce evenly and sprinkle cheddar cheese.

Bake for 20-25 minutes until cheese is melted and bubbly.

Let the dish sit for a few minutes, top with sour cream and cilantro, serve warm.