Preheat oven to 350°F and lightly grease a 2.5‑quart baking dish.

In a large skillet over medium heat, brown the ground beef. Drain excess grease.

Add chopped onion and sauté until softened, about 3–4 minutes.

Stir in black beans, corn, diced tomatoes (drained), and enchilada sauce. Simmer for 5 minutes.

Add cottage cheese and stir until melted and the mixture is creamy.

Layer 4 corn tortillas across the bottom of the baking dish.

Spoon half of the beef mixture over the tortillas.

Add 4 more tortillas, then spread the remaining beef mixture on top.

Sprinkle with shredded cheese.

Bake for 25 minutes, or until golden and bubbly.