• Preheat the oven to 350 degrees Fahrenheit. Prepare a 9x13-inch baking dish by spraying it with non-stick cooking spray. Set aside.

Enchilada sauce

• In a medium-sized skillet, add ¼ cup olive oil, 2 Tablespoons Flour, and 3 Tablespoons Chili Powder. Whisk until it starts to brown and is fragrant.
• Slowly whisk in 1 (15 ounce) can tomato sauce, 1 teaspoon cumin, 1 ½ cups vegetable stock, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Whisk until it starts to thicken.
• Remove from heat and season with salt and pepper to taste, set aside.

Filling

• Heat a large skillet over medium-high heat, add 1 pound lean ground beef, and season it with 1 teaspoon salt and 1 teaspoon ground pepper. Cook the ground beef until it is browned.
• To the skillet, add ½ medium white onion and 1 green bell pepper Cook until the onion is transparent. Add in 3 cloves garlic and 1 can black beans and cook for just about 2-3 minutes, stirring well.
• Remove the beef and vegetable mixture from heat.
• In a medium bowl, mix together the 2 cups shredded pepper jack cheese and 1 cup shredded Monterey jack cheese.
• To the prepared baking dish, pour a little of the enchilada sauce in the bottom, about ¼ cup. Line the bottom of the pan with 6 six-inch corn tortillashey will slightly overlap.
• Add half of the beef mixture in an even layer on top of the tortillas, and spread half of the cheese mixture on top of the meat.
• Place another layer of 6 six-inch corn tortillas over the top of the cheese. Pour half of the enchilada sauce evenly over the tortillas.
• Spread the remaining beef mixture over the tortillas and the remaining enchilada sauce over the beef. Sprinkle the rest of the cheese over the whole dish.
• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese begins to brown and bubble.
• Remove the enchilada pie from the oven and let it rest at room temperature for about 10 minutes before serving.