In a skillet over medium heat, add ground beef. Sauté until browned thoroughly, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced onion and cook until it’s softened, around 2-3 minutes. Add refried beans and half a cup of enchilada sauce. Mix well until heated through.

Heat flour tortillas either in the microwave or on a skillet. Lay each tortilla flat, add a few spoonfuls of the beef and bean mixture in the center, and sprinkle shredded cheese on top.

Fold in the sides of the tortilla and carefully roll it up to contain the filling. Place the enchirito seam-side down in a greased baking dish.

Once all the enchiritos are in the dish, pour the remaining enchilada sauce over the top and sprinkle with any leftover cheese.

Preheat your oven to 350°F (175°C) and bake for about 15-20 minutes or until the cheese is bubbly and golden.

Remove from the oven and let cool slightly. Top with sour cream, sliced black olives, and shredded lettuce. Enjoy!