Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.

Add diced onion and minced garlic to the skillet, cooking until the onion is translucent.

Stir in cumin, chili powder, black beans, corn, and half of the enchilada sauce. Cook for 5 minutes until heated through.

Preheat the oven to 350°F (175°C). In a baking dish, combine the cooked tortellini and beef filling, mixing well.

Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Serve topped with sour cream and chopped cilantro.