Heat olive oil in a sauté pan over medium heat. Once hot, add minced garlic and diced onion, sautéing for about 1-2 minutes until they become fragrant and translucent.

Quickly chop the spinach before adding it to the pan. Sauté the spinach alongside the garlic and onion for another 1-2 minutes until it wilts down nicely.

Stir in your black beans and corn. Continue sautéing this mixture for about 5-6 minutes, allowing the flavors to meld together harmoniously.

Reduce the heat to medium-low before adding paprika, cumin, salt, and pepper. Stir thoroughly to combine all the spices with your filling mixture.

To soften the flour tortillas, place them on a plate covered with a damp paper towel. Microwave them for about 20 seconds.

Place one tortilla on a cutting board or plate, then scoop two to three large servings of your filling into the center of it. Carefully fold in each side toward the center before rolling up from the bottom of the tortilla over the filling.