Heat oven to 350 degrees.
Mince 6 cloves garlic and 1 medium onion. Dice 1 large bell pepper (any color). Cut the kernels off 2 cobs of fresh sweet corn (about 1 cup). Frozen or canned corn can be used as well.
Heat a skillet to medium heat and add 1 Tbsp. olive oil. Add the garlic and onions and saute for 2-3 minutes, stirring often. Add the peppers and corn along with a pinch of salt and pepper and saute for another 4-5 minutes, stirring often. The vegetables should have softened slightly.
Add 1 - 1 ½ lbs. ground beef to the skillet along with another pinch of salt and pepper. Break the meat apart. Add 2 tsp. smoked paprika, 1 tsp. cumin, and 1 tsp. chili powder to the beef. Continue to break the beef apart as it cooks. Saute for another 7-8 minutes or until the beef has browned. Deglaze the pan with a little water if necessary.
Heat a 16 oz. can of refried beans on the stove top.
Pour ¼ of a 28 oz. can of gluten free red enchilada sauce (or any red enchilada sauce if not gluten free) in the bottom of a 9x13 inch cake pan. Form an assembly line with the beans, beef, cheese, and tortillas. Spread a few spoonfuls of the beans in a tortilla. Top with a few spoonfuls of beef and a sprinkling of cheese. Roll the tortilla tightly and place in the cake pan. Repeat with the remainder of the beef and beans.
Top the tortillas with more enchilada sauce and more cheese. (If you have extra beef and beans simply make another pan of enchiladas). *These enchiladas can be baked and then frozen for another time.
Place the pan in the oven and bake uncovered for 20-25 minutes (depending on how browned you like the cheese).
Remove from pan and serve with diced tomato, avocado, cilantro, and a squeeze of lime (optional).