Preheat the oven to 350°F.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.

Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another minute until the spices are fragrant.

Add the black beans, enchilada sauce, and diced tomatoes to the skillet. Mix well and let simmer for 5 minutes.

In a 9x13-inch baking dish, spread a thin layer of the beef mixture on the bottom. Layer half of the tortilla quarters over the beef mixture, followed by half of the remaining beef mixture, and then half of the shredded cheese.

Repeat the layering process with the remaining tortillas, beef mixture, and cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the casserole cool for 5-10 minutes before serving. Top with sour cream and chopped cilantro if desired.