Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, cumin, and chili powder, and cook for another minute.
Add black beans and corn to the skillet. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with the bean and corn mixture, roll them up, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Enjoy!