In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula.

Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Stir in the salt, black pepper, cumin, chili powder, black beans, corn, and salsa. Cook for another 5 minutes until heated through.

Preheat the oven to 350°F (175°C).

Spoon about 1/4 cup of the beef mixture onto each tortilla, roll them up, and place seam-side down in the skillet.

Sprinkle the shredded cheese over the top of the enchiladas.

Cover the skillet with a lid and cook on low heat for 5-7 minutes until the cheese is melted.

Remove from heat and let cool for a few minutes.

Serve topped with sour cream and chopped cilantro.