• Begin by preheating your oven to 350°F. In a pan, heat the oil over medium-high heat and sauté the chopped onions and garlic until the onions become translucent.

For Filling:

• Add the ground beef along with cumin, seasoning generously with salt and pepper. Cook the meat, breaking it up until it's fully browned. Taste and adjust seasoning as needed.
• Stir in the refried beans until everything is well mixed and let the filling cool for about 10 minutes.

For Assembling:

• Take a tortilla and lay it flat. Place 3-4 tablespoons of the beef and bean mixture on it, leaving a margin around the edges.
• In a greased 9" x 13" baking dish, spread a little enchilada sauce at the bottom. Roll up the tortilla and place it seam-side down, repeating this process until all tortillas are used. Any leftover filling can be saved for nachos later.
• Cover the assembled rolls completely with the remaining enchilada sauce.
• Top with grated cheese, and if desired, add some sliced black olives or onions for additional flavor.
• Bake uncovered for 20-30 minutes or until the cheese has melted and the sauce is sizzling around the edges.