In a large skillet over medium-high heat, brown ground beef, onion, garlic, and pepper, stirring occasionally until beef is no longer pink and veggies are tender. Stir in green chiles, black beans, spices, parsley, and season with salt and pepper to taste.
Divide beef filling between 8 flour tortillas and roll tightly up and place in a greased 9x13 pan. If freezing enchiladas, cover pan with tin foil and store in freezer up to 2 months.
When ready to bake enchiladas, remove from freezer and pour enchilada sauce evenly over enchiladas. Sprinkle with cheese and cover pan with foil. Bake enchiladas at 375F 30-35 minutes until sauce is bubbly and cheese is melted. Enjoy enchiladas hot!
***NOTE: If baking enchiladas immediately after assembling, proceed with step 3 as directed, reducing bake time to 20-25 minutes.