Preheat oven to 425. Cook ground beef on medium heat with 1 TB of chili powder until browned; season with salt and pepper.
Stir in 1/2 cup of enchilada sauce and black beans. Simmer 3-5 minutes until beans are soft.
Remove from heat and add cilantro.
Coat a non-stick baking dish with cooking spray. Divide half of the shredded cheese and all of the meat/bean mixture into the 8 tortillas. Roll tortillas and place seam side down. Cover tortillas with remainder of enchilada sauce. Cook enchiladas for 14 minutes. Remove from oven, spread remainder of shredded cheese over tortillas. Return to oven for 3 minutes until cheese is melted.