Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add ground beef, diced onions, and minced garlic. Sauté for 7-10 minutes until the beef is browned and onions are translucent.

Stir in taco seasoning, drained black beans, and diced tomatoes. Simmer for 5 minutes, stirring occasionally.

In a greased 9x13-inch baking dish, spread a layer of enchilada sauce. Lay down tiered corn tortillas, followed by a layer of meat mixture and shredded cheese. Repeat until three layers are built, ending with cheese.

Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until cheese is bubbling and golden.

Let the lasagna rest for 5 minutes. Cut into squares and serve with toppings like sour cream, pico de gallo, sliced jalapeños, or fresh herbs.