Heat the olive oil in a large sauté pan over medium heat until shimmering (about 1 minute). Add minced garlic and diced onion, sautéing for 1-2 minutes until fragrant and translucent.

Stir in the packed fresh spinach and sauté for an additional 1-2 minutes until it wilts down.

Incorporate the drained black beans and corn into the mixture, stirring well to combine and cooking for 5-6 minutes.

Reduce heat to medium-low. Sprinkle in the paprika and cumin, stirring well. Cook for another minute before folding in the shredded cheese until melted.

Steam the tortillas in the microwave for about 20 seconds, covered with a damp paper towel.

Spoon a generous portion of the filling onto a warm tortilla, fold the sides inward, and roll from the bottom up tightly. Repeat for both tortillas.

Serve immediately, garnished with lime juice, hot sauce, or salsa if desired.