Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until browned (about 6-8 minutes). Drain excess grease.

Sprinkle in taco seasoning and pour in enchilada sauce with a splash of water. Stir and let it bubble for 2-3 minutes to thicken.

Add black beans and canned corn, stir well and simmer for another 2-3 minutes.

Gently fold in the cooked tortellini, ensuring each piece is coated. Stir for 1-2 minutes on low heat.

Sprinkle shredded pepper jack cheese on top. Broil for 3 minutes until bubbly, or cover and let it melt over low heat for 3-5 minutes.

Serve hot, topped with sour cream and chopped scallions.