Heat a large skillet (with sides) over med-high heat. Once the pan is hot, add oil. As soon as oil shimmers, add in ground meat, onions and if using jalapenos/chilies. Moving mixture around often until mostly cooked through.Pour off any fat.
Add in taco seasoning, water, garlic paste/garlic and black beans and cook for 5 minutes or so until water cooks off.
Spritz with fresh lime and stir.
Taste and adjust seasoning.
Remove from heat.
Spread some enchilada sauce in your casserole dish (9x13 dish is perfect), just enough to cover the bottom and set aside.
Lay one tortilla out at a time, place the meat mixture down the center, allowing empty space on either end.
Top with cheese and roll up enchiladas and place seam-side down in your casserole dish. Repeat.
Spoon sauce overtop.
Bake 375 degrees for 20 minutes. Pull out, top with cheese (if you choose), place back in the oven 5 minutes or until the cheese is melted.
Remove from the oven, top with shredded lettuce, pico, scallions, cilantro/parsley and enjoy!
You may also wish to serve with sour cream and or avocado chunks.