Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
In a 10 or 12 inch skillet, cook the ground beef and diced onion in a couple of drizzles of olive oil over medium high heat. Cook for 7-8 minutes or until no pink remains, then drain any excess grease from the pan.
To the skillet add taco seasoning, seasoned salt, cumin, granulated garlic, lemon pepper, beef stock or water and green chiles. Mix well to combine then simmer over medium heat for 5 minutes or until the liquid is reduced. Remove from heat and set aside to cool slightly.
To assemble: Spread 1/2 cup enchilada sauce onto the bottom of the dish. Top with 5 tortillas, overlapping. (Cut 3 tortillas in half placing straight edge against the side of the dish. Use 2 whole tortillas in the middle.)
Drizzle tortillas with 1 cup sauce, top with 1/2 taco meat, 1/2 cherry tomatoes and 1/2 black beans. Sprinkle with 1 cup shredded cheese.
Repeat using 5 tortillas, 1 cup sauce, taco meat, 1/2 cherry tomatoes, black beans and shredded cheese. Top with final layer of tortillas spreading with 1/2 cup enchilada sauce and final 1 cup shredded cheese.
Place into the oven, baking for 35-45 minutes or until bubbly around the edge and the cheese is golden. Remove from oven, let stand 5 minutes.
Cut into squares and serve garnished with cilantro, sour cream and jalapenos.