In a large pan, heat two tablespoons of olive oil and brown the ground beef with all of the spices.
Drain any excess grease from the beef and return the beef tot he pan
When the beef is cooked through, add the black beans and onions and cook for 3-4 minutes.
Add the salsa and stir to combine. Turn the heat down to low, cover and let this hang out while you prep the casserole.
Spray a 7x11" oven-safe casserole dish with non-stick cooking spray and drizzle 1/4 cup of the enchilada sauce all over the bottom.
To layer the tortillas, place one half in each corner with the rounded side out. Then lay another half along the side with the flat side out. Then lay four halves down the center to completely cover the bottom.
To assemble the casserole, use a spatula to divide the beef mixture in half. This ensures you'll get an even amount in each layer.
Spoon half of the mixture over the tortillas, followed by 1/2 of the corn. Drizzle with 1/4 cup of enchilada sauce and sprinkle with 3/4 cup of the cheese.
Now add another layer of tortillas just like before and repeat the steps above. The top layer should be the remaining cheese.
Cover tightly with foil and bake for 40-45 minutes.
Serve with green onions, black olives, chopped tomatoes and hot sauce.