In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.
Use a hamburger chopper to break meat into small pieces while frying.
Add water and taco seasoning; bring to a boil.
Reduce heat; simmer, uncovered, for 2 minutes.
Stir in the black beans and Rotel tomatoes.
Simmer, uncovered, for 10 minutes.
Place a layer of tortillas to cover a greased 9x13” glass baking dish.
You will have to break one of them up in half.
Spread with 1/3 of the can of refried beans.
Spread with 1/3 of the beef mixture; sprinkle with 1 cup cheese.
Repeat layers twice.
Reserve 1 cup cheese.
The top layer should be tortillas.
Pour can of enchilada sauce over top.
Bake about 25-30 minutes at 350° or until heated through.
Add remaining cup of cheese and cook another 5-10 minutes until cheese is melted.
Can sprinkle with fresh cilantro if desired.
Serve with sour cream, pico de gallo, guacamole, salsa or hot sauce if desired.