1-Prepare the enchilada sauce or use a preferred store-bought variety to save time.

2-Heat 1 tablespoon olive oil in a skillet over medium-high heat, then sauté 1 small diced onion and 4 cloves minced garlic until softened, about 3 minutes.

3-Add 680 grams (1 1/2 pounds) organic lean ground beef and 1 teaspoon ground cumin, cooking for 5 minutes until browned and crumbled.

4-Stir in 1 can (425 grams or 15 ounces) rinsed and drained pinto or black beans and 1 can (113 grams or 4 ounces) diced green chiles, then season with sea salt and freshly cracked black pepper to taste.

5-Preheat your oven to 180°C (350°F), and spread 120 ml (1/2 cup) enchilada sauce evenly in a baking dish.

6-To assemble, spread about 30 ml (2 tablespoons) sauce on each of the 8 large flour or corn tortillas, spoon the beef mixture down the center, sprinkle with about 1/3 cup shredded cheese, roll up, and place seam-side down in the dish.

7-Pour the remaining sauce over the rolled enchiladas and sprinkle the remaining 3 cups shredded cheese on top.

8-Bake uncovered for approximately 20 minutes until cooked through and the tortillas are slightly crispy.

9-Serve hot with your choice of optional toppings like chopped fresh cilantro or sliced avocado.