In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a simmer and let cook for 5 minutes.
Meanwhile, cook the cheese tortellini according to package instructions. Drain and add to the skillet with the beef mixture. Stir to combine.
Sprinkle shredded cheddar cheese on top and cover the skillet. Let it cook for an additional 2-3 minutes until the cheese is melted.
Serve warm, garnished with fresh cilantro if desired.