Preheat oven to 350˚ and grease a 9×13 pan.

Brown the beef in a large frying pan over medium to medium-high heat.

Add the diced onion, garlic, chilli powder, oregano, cumin, salt, pepper, green chillies, brown sugar and 1 cup of the crushed tomatoes. Stir to combine and cook for approximately 2 to 3 minutes, over medium heat, until the onions are softened.

Remove 1 cup of this cooked meat sauce and in a small bowl mix it with the second cup of crushed tomatoes. Spread 1 cup of this mix onto the bottom of the prepared 9×13 pan.

Stir the black beans into the remaining meat sauce in the pan and remove from the heat.

Set out the 6 tortillas on the counter and equally spoon all the meat/bean mixture onto them. Roll up each tortilla and place them in the pan (seam side down) one at a time, until all 6 are in the pan.

Spread the remaining reserved meat/tomato mixture down the centre on the enchiladas and top evenly with the grated cheese.

Bake for 30 minutes until hot and the cheese has melted/browned.

Top with sour cream, black olives, tomatoes and green onions, either while still in the pan or individually.