1-First, preheat the oven to 350 degrees and grease a 9×13-inch baking dish.

2-To make the enchilada sauce, heat 1 tablespoon olive oil over medium heat and sauté 1 small diced yellow onion with 1/2 teaspoon kosher salt until translucent.

3-Add 1 1/2 teaspoons cumin and 2 teaspoons chili powder, cook briefly, then stir in 1 tablespoon all-purpose flour.

4-Whisk in 1 cup chicken stock, 15 ounces tomato sauce, and 2 cloves minced garlic, then simmer for 5 minutes while stirring.

5-In another skillet, cook 1 pound ground beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper until browned, then add the second 1 small diced yellow onion and cook until the beef is done.

6-Drain any fat and stir in 4.5 ounces diced green chiles and 15 ounces black beans (drained and rinsed).

7-Blend the enchilada sauce until smooth if you like, then pour 1/2 cup into the bottom of the baking dish and mix another 1/2 cup into the beef mixture.

8-Dip 6 corn tortillas (6 inches each) into the remaining sauce and layer them in the dish.

9-Spread half the beef mixture over the tortillas and top with 1 cup shredded Colby Jack cheese.

10-Repeat with the remaining 6 corn tortillas, beef mixture, and top with 2 cups shredded Colby Jack cheese.

11-Bake uncovered for 20 minutes or until the cheese is bubbly.