In a sauté pan over medium heat, warm the olive oil until it shimmers. Add minced garlic and diced onion, cooking for about 1-2 minutes until fragrant and translucent.

Toss in the packed chopped spinach into the pan and sauté for about 1-2 minutes until it wilts down.

Add drained black beans and drained corn to the mixture, stirring to combine and cooking for about 5-6 minutes.

Lower the heat to medium-low, sprinkle in paprika, cumin, kosher salt, and black pepper. Mix well until spices are aromatic.

Sprinkle shredded cheese over the filling mixture, stirring continuously for about 2 minutes until melted and creamy.

Dampen a paper towel and wrap it around the tortillas before microwaving for 20 seconds.

Take a warm tortilla, spoon in a generous amount of the filling, fold in the sides, and roll tightly from the bottom.

Serve hot, optionally garnished with lime juice, hot sauce, or favorite condiments.