Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in diced green chilies, black beans, ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 2 more minutes to combine flavors. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
Warm the tortillas slightly to make them pliable (about 20 seconds in the microwave).
Place about 1/3 cup of the beef mixture down the center of each tortilla. Sprinkle 2 tablespoons of the shredded cheddar and Monterey Jack cheeses over the beef mixture.
Roll up each tortilla tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheeses evenly on top.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro before serving.