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Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, 4–5 minutes. Then remove from heat.
Stir in the onion, bell peppers, black beans, and green chiles.
Return to heat if needed. Add the taco seasoning along with ¼ cup water. Stir well and cook until the liquid has evaporated and everything is coated in seasoning, 3–4 minutes.
Remove from heat. Taste and adjust with more salt or taco seasoning, if desired.
On a half sheet pan, arrange the tortillas around the edges so that half of each hangs over the sides.
Place 1 tortilla in the center to cover the pan. Spread the beef and veggie mixture evenly over the tortillas. Sprinkle with both cheeses and green onions. Place another tortilla in the center on top, then fold the overhanging tortillas inward to cover the filling.
Set another sheet pan on top to hold everything in place.
Bake at 375°F for 20 minutes, until the tortillas start to crisp. Remove the top pan and continue baking for 15 minutes more, until golden and crispy.
Slice into squares or rectangles. Serve warm with sour cream and pico de gallo.