In a large skillet, heat about 1 tablespoon of olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for another minute.

Add the ground beef, breaking it up with a spatula, and cook for about 5-7 minutes until browned.

Stir in the black beans, diced tomatoes, and taco seasoning. Let simmer for 5 minutes; season with salt and pepper.

Meanwhile, bring a pot of salted water to boil and cook cheese tortellini according to package instructions, about 3-5 minutes, until they float.

Drain the tortellini and set aside.

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked tortellini with the beef filling, mixing gently.

Spread a thin layer of enchilada sauce in a 9×13 inch baking dish.

Transfer the tortellini and beef mixture into the baking dish and spread evenly.

Pour remaining enchilada sauce over the top and sprinkle shredded cheddar cheese generously.

Cover with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 10-15 minutes until cheese is melted and bubbly.

Remove from oven and let cool for 5 minutes before serving.