Prepare the tortellini according to package directions. Drain and set aside.
Heat 1 tablespoon oil in a large skillet or low-walled pan over medium, until the oil shimmers. Add the onions, peppers and corn, and saute until softened, about 8 minutes.
Scootch the vegetables to one side of the pan, and add the remaining olive oil to the cleared side of the pan. Sprinkle the paprika, cumin, chili powder, and salt over the oil, and stir to make a paste. Mix into the vegetables.
Pour in the enchilada sauce (scraping the can clean). Add the black beans and continue heating just until bubbles begin forming in the enchilada sauce. Reduce heat to low, and fold in the tortellini, coating with the enchilada sauce.
Serve in bowls, and top with green onions and cilantro.
Tex Mex Tortellini was originally published on https://soupaddict.com/tex-mex-tortellini/