• Preheat the oven to 350 degrees fahrenheit, prepare a 9 by 13 inch baking dish by spraying it with non-stick cooking spray. Set aside.

Enchilada sauce

• In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
• Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
• Remove from heat and salt and pepper to taste, set aside.

Filling

• Heat a large skillet over medium high heat, add the ground beef, season it with salt and pepper. Cook the ground beef until it is browned.
• To the skillet add the onion and green bell pepper, cook until the onion is transparent. Add in the garlic and 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 pepper jack and monterey jack cheeses.
• 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 tortillas, they will slightly overlap.
• Add half of the beef mixture in an even layer on top of the tortillas, spread half of the cheese mixture on top of the meat.
• Place a layer of the remaining 6 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 cheese over the beef. Pour the rest of the enchilada sauce over the whole dish.
• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese begins to color and bubble.
• Remove the enchilada pie from the oven and let it rest at room temperature for about 10 minutes before serving.