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Preheat your oven to 350°F (175°C).
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the ground beef to the skillet. Use a spatula to break it up and cook until browned. Don’t forget to drain any excess fat if needed!
Stir in the chili powder, cumin, salt, and pepper. If you’re using black beans and corn, add them in and mix well. Then, remove from heat.
In a separate dish, pour a bit of enchilada sauce to coat the bottom of the baking dish.
To assemble the enchiladas, take a tortilla, add a spoonful of the beef mixture, sprinkle with cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat until you’ve filled all the tortillas.
Once all the enchiladas are snugly in the dish, pour the remaining enchilada sauce over the top and sprinkle with any remaining cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes. Garnish with sliced green onions before serving.