Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent, about 4 minutes.

Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 6–8 minutes.

Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Toast the spices for 1 minute.

Pour in the tomato sauce and broth. Add salt and pepper to taste. If using, stir in the black beans. Simmer for 5–7 minutes until slightly thickened.

Warm tortillas briefly in a dry skillet or microwave (20 seconds) to make them pliable.

Spoon about 1/4 to 1/3 cup of the beef mixture down the center of each tortilla, add a sprinkle of cheese, and roll tightly.

Place seam-side down in the prepared baking dish.

Pour the remaining sauce over the top and scatter the remaining cheese evenly over the enchiladas.

Bake for 15–20 minutes, until the cheese is melted and bubbly.

Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro, sliced avocado, sour cream, and a squeeze of lime before serving.