Heat olive oil in a skillet over medium heat. Add ground beef and onion and cook for about 5 minutes until browned.

Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute.

Stir in black beans and corn and cook for 2 minutes. Remove from heat and cool for 10 minutes.

Mix Monterey Jack cheese, cilantro, and lime juice into the cooled filling.

Whisk the egg with water. Place filling in the center of half the wrappers, brush edges with egg wash, top with remaining wrappers, and seal firmly.

For the sauce, cook onion in olive oil for 3 to 4 minutes. Add garlic and cook for 30 seconds.

Add tomato sauce, cumin, smoked paprika, chili powder, salt, and honey. Simmer for 10 to 12 minutes, then stir in lime juice.

Cook raviolis in gently boiling salted water for 2 to 3 minutes or until tender.

Transfer raviolis into the warm tomato sauce and gently coat.

Serve with queso fresco, cilantro, avocado, sour cream, jalapeño, and lime if desired.