Preheat oven to 400. In a skillet heat 1 tbsp of canola oil. Add the ground beef, spices, and bouillon cube. Cook until mostly brown then add the garlic and onions. Allow it to fully brown before adding the black beans and corn. Stir well without mashing the beans then add 3/4 cup of water and let it simmer for 5-6 minutes.

On a griddle heat remaining oil and warm tortillas on both sides until pliable. Assemble enchiladas by filling each shell with about 2 tbsp of filling and rolling them into flute shapes.

Line a baking dish with a small amount of enchilada sauce before adding the filled tortillas. Cover with 1 1/2 cups or more of the enchilada sauce and cheese. Bake for 10-15 minutes or until the cheese is melty. Remove from the oven and top with scallions, tomatoes, and sour cream as desired.