Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.
Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
Tortillas – You can make your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they’re 8-inches in diameter, aka “soft taco size.”Cheese – I used a shredded Mexican-blend cheese, but you can use whatever cheese you have in the fridge as long as it melts beautifully. Cheddar, Monterey jack, and mozzarella are all great options.