Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add the ground beef and break up into chunks with a wooden spoon. Cook until the beef is nearly cooked through, about 5 minutes. Add the poblano pepper and garlic and cook 1-2 minutes longer.

Add the enchilada sauce and bring to a boil. Reduce the heat to medium low and stir in the black beans, corn and corn tortilla pieces. Simmer covered for 3-5 minutes, then stir and cook uncovered for 5 minutes more or until the tortillas have softened to the desired doneness and the sauce has thickened.

Remove from heat and stir in the lime juice. Top with the grated cheese and place the lid back on the skillet until the cheese has melted. Garnish with chopped cilantro and serve with your favorite toppings. Enjoy!