1. In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in garlic and ground beef. Cook until browned, breaking up the meat as it cooks.

2. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir in black beans and corn. Let simmer for 5 minutes to blend flavors, then remove from heat.

3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until smooth. Stir in garlic powder, salt, and pepper. Once thickened, add 1 cup cheddar and 1 cup Monterey Jack cheese. Stir until melted and smooth.

4. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread a spoonful of enchilada sauce in the bottom. Fill each tortilla with beef mixture, roll up, and place seam-side down in dish.

5. Pour the remaining enchilada sauce over the rolled tortillas. Then pour the cheese sauce evenly over the top. Sprinkle remaining shredded cheeses over everything.

6. Bake uncovered for 20–25 minutes, or until bubbly and golden. Garnish with fresh cilantro and diced tomatoes before serving if desired.