Preheat your oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers and cook until softened, about 3-5 minutes.

Add the ground meat to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess grease.

Stir in chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Add black beans, corn, and half of the salsa. Simmer for 3-4 minutes to blend flavors.

Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place a layer of tortillas over the sauce, cutting them to fit if needed.

Add a portion of the meat mixture over the tortillas, then sprinkle with shredded cheddar and Monterey Jack cheese.

Repeat layers: tortillas, meat mixture, cheese, and a drizzle of enchilada sauce. Finish with tortillas topped with sauce and lots of cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

Let it cool for 10-15 minutes before slicing. Garnish with fresh cilantro and serve with sour cream if desired.