Preheat oven to 375°F (190°C).
In a large skillet over medium heat, add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Add chopped onion and minced garlic to the skillet with the beef and cook until the onion is soft and translucent, about 4 minutes.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Add the drained black beans to the skillet, stir to combine, and cook for 2 minutes. Remove from heat.
Warm the corn tortillas by heating vegetable oil in a separate skillet over medium heat. Quickly fry each tortilla for about 10 seconds per side until pliable. Drain on paper towels.
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
To assemble each enchilada, place about 2 tablespoons of the beef and bean mixture in the center of a tortilla, sprinkle with a tablespoon of shredded cheddar and Monterey Jack cheese, then roll tightly.
Place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Remove foil and bake an additional 5 minutes to lightly brown the cheese on top.
Let cool for 5 minutes before serving.