Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans, corn, and enchilada sauce to the skillet. Stir to combine and cook for 3-4 minutes until heated through.
Add tortilla strips to the skillet and gently stir to combine, allowing them to soften slightly in the sauce.
Sprinkle shredded cheddar cheese evenly over the top of the skillet.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.