Preheat oven to 375 degrees and grease a 13x9 pan.
In a skillet, brown ground beef and drain excess fat. Add beans and seasonings, along with salt and pepper, and combine well. Remove this mixture from the heat.
Fill the tortillas with a scoop of meat mixture and half of the cheese (split evenly between the 8 tortillas), rolling them up and lining them in the 13x9 pan as you go. If there is leftover meat, just spoon it across the top of rolled enchiladas. Pour the enchilada sauce over the top of the rolled enchiladas evenly. Sprinkle the remaining cheese on top of this.
Bake for about 10-12 minutes, until cheese is melted and sauce is bubbly. Top with dollop of sour cream and salsa and serve with sides of choice.
