Preheat oven to 350°F (175°C).

Spray a 13x9-inch baking dish with cooking spray.

In a large skillet, brown ground beef over medium heat until no longer pink.

Drain the excess grease from the ground beef.

Transfer the browned ground beef to a large bowl.

Add 1/4 cup of enchilada sauce to the bowl with the beef.

Add the entire jar of black bean roasted corn salsa to the bowl.

Add 1 cup of shredded Mexican cheese to the bowl.

Stir all the ingredients in the bowl until well combined.

Lay a flour tortilla on a plate.

Scoop a generous amount of the beef mixture down the middle of the tortilla.

Roll the tortilla tightly to form an enchilada.

Place the filled enchilada seam side down in the prepared baking dish.

Repeat steps 10-12 with the remaining tortillas and beef mixture, arranging them in the baking dish.

Pour the remaining enchilada sauce evenly over the enchiladas in the dish.

Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.

Spray a piece of foil with cooking spray, ensuring the spray is on the side that will touch the casserole.

Cover the baking dish with the sprayed foil, cooking spray side down.

Bake in the preheated oven for 45 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden.

Remove from the oven and let cool slightly before serving.

Plate and enjoy!