Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened, about 7-8 minutes. Drain excess fat.
Add black beans, corn, diced tomatoes with green chilies (including liquid), salsa, chili powder, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and simmer for 5 minutes.
Lightly grease a 9×13-inch baking dish.
Place 2 tortillas in the bottom of the baking dish, overlapping slightly if needed.
Spread one-third of the beef and bean mixture evenly over the tortillas.
Sprinkle one-third of the shredded cheddar and Monterey Jack cheeses over the beef mixture.
Repeat layering two more times: tortillas, beef mixture, and cheeses, ending with cheese on top.
Cover the baking dish tightly with aluminum foil.
For freezer meal: At this point, you can freeze the casserole. To bake from frozen, preheat oven to 375°F (190°C), bake covered for 50 minutes, then remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
For immediate baking: Bake covered for 30 minutes, then remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
Remove from oven and let the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.