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Preheat the oven to 350°F, with a rack fitted in the center.
Using a pizza cutter, slice the 6 (6-inch) corn tortillas into roughly 1-inch strips and set aside.
In a large oven-safe skillet, heat the avocado oil or olive oil over medium heat until glistening. Add the onion, bell pepper, and carrot and cook, stirring occasionally, until softened and the onions are translucent, about 5 minutes.
Add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink. Add the taco seasoning.
Stir in the taco seasoning, diced green chilies, black beans, and enchilada sauce. Mix well to combine.
Add the spinach, stir, and cook for 1–2 minutes, until just wilted.
Stir in the tortilla strips, gently mixing to separate them as best you can. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook until the tortillas soften, about 2 minutes.
Turn off the heat. Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the oven and bake on the center rack until the cheese is melted and the sauce is bubbling, about 16–18 minutes.
Remove from the oven and let cool slightly. Top with sliced green onions, avocado, fresh cilantro, and sour cream, if desired. Serve hot and enjoy!