In a large skillet, brown meat with onion over medium high heat, about 10 minutes. Remove from heat and stir in corn and black beans.

Preheat oven to 375 degrees F.

Add about 1/2 cup enchilada sauce to the base of a 9x13 inch casserole dish.

Roll up some of the meat filling along with a generous amount of grated Real California Monterey Jack and Sharp Cheddar cheese in each tortilla and place in the casserole dish, seam side down. Top with remaining enchilada sauce as well as any remaining shredded cheese.

Cover dish with aluminum foil and bake in preheated oven for about 30 minutes until heated through, removing foil for the last 5 minutes of baking time.

Serve hot and garnish with Real California Crema, Real California Cojita, avocado, and cilantro.