Prepare your ingredients by dicing the onion, mincing the garlic, and draining the black beans.
In a large skillet, heat over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes.
Warm the corn tortillas until pliable. Spoon a portion of the beef mixture onto each tortilla, roll them up, and place seam-side down in the skillet.
Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar cheese.
Cover the skillet and let it simmer on low heat for about 10 minutes until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.