Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.
Stir in the drained black beans, diced tomatoes, green chilies, chili powder, cumin, and smoked paprika.
Season with salt and pepper, then simmer for 5 minutes.
Pour about 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish.
Spoon the turkey mixture into each tortilla, roll them up tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce over the top and sprinkle evenly with the shredded cheese.
Bake for 20-25 minutes until the cheese is melted and bubbling.
Garnish with fresh cilantro and lime wedges before serving.