Preheat the oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.

Stir in the black beans, enchilada sauce, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.

Meanwhile, cook the tortellini according to package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the beef mixture with the cooked tortellini and half of the cheddar and Monterey Jack cheeses.

Spread a thin layer of the beef and tortellini mixture in the bottom of a 9x13-inch baking dish. Fill tortillas with the mixture, roll them up, and place seam-side down in the dish.

Pour any remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining cheeses.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream.