1. Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray or a thin film of oil. Spread about 1/2 cup of the green enchilada sauce over the bottom of the dish to coat it evenly.

2. Warm the olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant.

3. Add the ground beef to the skillet. Cook, breaking it up with a spatula, for 6 to 7 minutes or until no pink remains. Sprinkle in the cumin, chili powder, smoked paprika, dried oregano, kosher salt, and black pepper. Stir well so the spices coat the beef evenly. If there is a lot of excess grease, carefully spoon some of it off.

4. Stir the drained black beans and 3/4 cup of the corn into the seasoned beef mixture. Cook for 2 to 3 minutes, until everything is warmed through. Remove the skillet from the heat and stir in half of the chopped cilantro.

5. Add about 1 cup of the shredded Monterey Jack cheese and all of the drained diced green chiles to the beef mixture. Stir until the cheese is partially melted and the filling looks cohesive. Taste and adjust seasoning with more salt or pepper if needed.

6. If the tortillas feel stiff, wrap them in a clean kitchen towel and microwave for 20 to 30 seconds until warm and pliable. Place one tortilla on a work surface, spoon a generous 1/2 cup of the beef filling down the center, then roll it up snugly. Lay the enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

7. Pour the remaining green enchilada sauce evenly over the rolled tortillas, making sure every tortilla is coated. Sprinkle the remaining shredded Monterey Jack cheese over the top in an even layer.

8. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 8 to 10 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden in spots.

9. Let the enchiladas rest for 5 to 10 minutes so they set slightly and are easier to serve. Sprinkle the top with the remaining corn, crumbled queso fresco, the rest of the chopped cilantro, sliced jalapeño, and diced red onion.

10. Serve warm with lime wedges on the side so everyone can squeeze fresh lime juice over their enchiladas just before eating.