Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
1 (19 ounce) can red enchilada sauce,
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink and the onion is translucent, about 7 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat; drain off excess grease.
1 lb. lean ground beef, ½ of a small onion,, 1 tablespoon olive oil
Stir in ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
1 (19 ounce) can red enchilada sauce,, 1 cup grated cheddar cheese,, 1 cup grated Monterey Jack cheese,, 1 (15 ounce) can black beans,, 1 (11 ounce) can Mexican-style corn with red and green peppers,, ½ teaspoon cumin, ¼ teaspoon chili powder, Kosher salt and ground black pepper,
Place a heaping ½ cup of the beef mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
8 (8-inch) flour tortillas
Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges