Heat oven to 350 degrees. Spray 11×7 inch baking dish with cooking spray. In 10 inch skillet, heat oil over medium heat. Brown beef, onion and cumin (drain the fat off). Stir in corn, salsa, beans and 1 cup cheese. Remove from heat.
On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Poor a small layer of enchilada sauce in the bottom of the baking dish (about half a can). Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture along sides of dish. Pour remaining enchilada sauce over enchiladas, spreading to coat all the tortillas. Sprinkle with remaining cheese.
Bake 25-30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients. Makes 10 enchiladas.