In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in 2 tablespoons of flour, creating a smooth paste, cook for about 2 minutes until lightly golden. Gradually stir in 2 cups of chicken stock and 1 cup of tomato passata, followed by half of your spice mix. Simmer for 8-10 minutes until the sauce thickens slightly.

In a large skillet, add a splash of olive oil over medium heat and sauté 1 tablespoon of minced garlic and 1 small chopped onion until softened. Then, crumble in 1 pound of ground beef and cook until browned. Mix in the rest of your spice mix, 1 cup of refried beans and 1 cup of drained black beans. Stir briefly to combine and allow to meld for about 2 minutes.

Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish. Take a tortilla, fill it with beef mixture, roll it tightly, and place seam-side down in the dish. Repeat until all tortillas are filled.

Pour the remaining enchilada sauce evenly over the top and sprinkle with shredded cheese. Optionally add sliced jalapeños.

Cover the baking dish with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes until cheese is bubbling and golden.

Let rest for a few minutes before serving. Optional garnish: cilantro, sour cream, lime juice, and jalapeños. Serve with sides like Mexican rice or avocado salad.