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Heat a large skillet over medium-high heat.
Add ground beef, and cook, crumbling with a spatula until browned and cooked through.
Add taco seasoning, ½ cup of enchilada sauce, black beans, and diced green chilies.
Simmer for a few minutes over low heat and season to taste with salt and pepper.
Heat oven to 375 degrees.
Spread Spanish rice in an even layer in the bottom of a baking dish. Drizzle with enchilada sauce.
Warm up corn tortillas in the microwave and cover with a towel as you’re working.
Add ⅛ of the meat mixture to a tortilla then sprinkle with a tablespoon or so of cheese and roll them up.
Place seam side down on top of the rice. Drizzle with remainining enchilada sauce and top with remaining shredded cheese.
Cover and bake for 25 minutes or until the sauce is bubbly around the edges. Remove foil and broil for 1-2 minutes if desired.
Garnish with cilantro, green onions, and sour cream. Enjoy!
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