Preheat oven to 350 degrees. Spray non-stick spray in bottom of 9x13 casserole.
In a large saute pan, over medium heat add ground beef, onion, and garlic saute for 4-5 minutes to brown meat, there will be no pink in the meat. Crumble the meat as you brown it. Drain excess fat from pan and discard.
Season meat mixture with cumin, salt, and black pepper.
Stir in diced tomatoes, black beans, and green chiles. Season with salt and pepper. Set aside.
In a 9x13 casserole, spread a thin layer of enchilada sauce to cover bottom of pan.
Lay a tortilla flat, place ⅛ of the meat and bean mixture in the center of each tortilla. Then place a generous helping of shredded cheese, about 2 Tablespoons on the meat mixture. Roll the tortilla up and place seam side down in the casserole dish.
Repeat this process with remaining 7 tortillas.
Pour the remaining enchilada sauce over the filled tortillas. Sprinkle remaining cheese over the sauce.
Bake for 20 minutes, uncovered. The cheese will melt and sauce bubbling.
Remove from oven. Let rest 5 minutes. Serve with any garnishes above.