Heat sauté pan and add oil.
2 tablespoons olive oil
Once the oil shimmers, add onions and sauté for 5 minutes.
1 onion
Add mushrooms and garlic and sauté for additional 5 minutes. Once the vegetables are done, remove from pan and set aside.
10 ounces mushrooms, 2 teaspoons garlic paste
Add ground beef and break into bite sized pieces or desired size. Add herbs, spices, salt and pepper and sauté for 7 minutes - the meat can still be pink. Add half of the vegetables back with the beef and stir until combined.
1 pound ground beef, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder, 1/4 teaspoon salt, 1/16 teaspoon pepper
Preheat oven to 350 F.
Spread enchilada sauce on the bottom of a baking dish.
Gather tortillas, refried beans and Mexican cheese
10 flour tortillas, 6 ounces refried beans, 8 ounces Mexican cheese blend
Smear refried beans onto each of the tortillas, sprinkle some cheese on the beans and some beef on the cheese.
Roll tortillas and place each one seam side down in prepared pan.
Spoon enchilada sauce on rolled up ground beef enchiladas and sprinkle cheese on top of sauce.
2.5 cups enchilada sauce
Bake uncovered for 25 minutes.
Separate enchiladas with a spatula.
Plate a few enchiladas.
Serve.
Enjoy.