In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon, about 6-8 minutes.

Once the meat is cooked, add the diced onion and minced garlic. Sauté for another 3-4 minutes until the onion is soft and translucent.

Stir in the black beans and corn, mixing well to combine. This adds texture and makes the filling heartier.

Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir to incorporate the spices evenly.

Cook the mixture for an additional 5 minutes, stirring occasionally to ensure it heats through.

Remove the skillet from heat and stir in half of the shredded cheese until melted and well combined.

Taste the filling and adjust the seasoning if needed.

Your enchilada filling is now ready to be used immediately or stored for later.