Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon, until no pink remains. Drain any excess fat.

Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another minute until fragrant.

Stir in the rinsed black beans, thawed corn, and diced green chiles (undrained). Mix well and remove from heat. Set aside.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.

Warm the tortillas slightly to make them more pliable (you can microwave them for 15-20 seconds or wrap them in foil and bake for 5 minutes). This prevents them from tearing.

Dip each tortilla quickly into the remaining enchilada sauce (this helps keep them moist and adds flavor). Place about 1/4 cup of the beef filling down the center of each tortilla. Sprinkle with a small amount of shredded cheese (about 1-2 tablespoons).

Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Once all enchiladas are rolled and placed in the dish, pour any remaining enchilada sauce evenly over the top. Sprinkle generously with the remaining shredded cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If you desire a slightly browned top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh cilantro, sour cream, and sliced avocado or guacamole, if desired.