Step 1: Make the Enchilada Sauce

1. Heat olive oil in a medium saucepan over medium heat. Stir in the flour and chili powder to form a roux, cooking for about 1 minute.
2. Gradually whisk in the chicken or beef broth, ensuring there are no lumps.
3. Add the tomato paste, cumin, garlic powder, onion powder, sugar (if using), and salt. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Adjust seasoning to taste and set the sauce aside.

Step 2: Prepare the Filling

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.
4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1-2 minutes to toast the spices.
5. If using, add the black beans and corn to the skillet. Stir to combine and heat through. Remove from heat and let the filling cool slightly.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar-sized casserole dish.
2. Spread ½ cup of the enchilada sauce on the bottom of the baking dish to prevent sticking.
3. Warm the tortillas slightly in the microwave or on a skillet to make them pliable.
4. Lay a tortilla flat and spoon 2-3 tablespoons of the beef mixture onto the center. Sprinkle a small amount of shredded cheese on top.
5. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 4: Add Sauce and Cheese

1. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
2. Sprinkle the remaining shredded cheese over the top.

Step 5: Bake

1. Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

1. Remove the enchiladas from the oven and let them rest for 5 minutes.
2. Garnish with fresh cilantro, green onions, sour cream, or your favorite toppings. Serve with lime wedges on the side for an extra citrusy kick.