Preheat oven to 375°F (190°C). In a large skillet over medium-high heat, cook the beef, onion, garlic, chili powder, cumin, and salt, breaking apart the meat, until browned and the onion is soft, about 7 to 8 minutes. Stir in the black beans and green chiles.

Spread 1/2 cup enchilada sauce in a 9x13 baking dish. Layer one third of the tortilla quarters, half the beef mixture, one third of the cheese, and another 1/2 cup sauce. Repeat with a second layer of tortillas, the remaining beef, another third of cheese, and more sauce. Top with the last of the tortillas, the remaining sauce, and the rest of the cheese.

Bake for 20 to 25 minutes, until bubbling and the cheese is melted. For a browned top, broil the last 2 minutes. Let the casserole rest for 5 minutes after baking.

Slice into 6 squares. Top with cilantro, sour cream, and a squeeze of lime if you like, and serve hot.