Preheat the oven to 180C.

Add all the spices into a small bowl and mix well.

Add the butter, flour, tomato paste, chicken stock, and half of the spice mix straight into a saucepan, and cook over a medium heat, whilst stirring with a whisk, until it thickens. Season with salt and pepper, then take it off the heat.

For the beef, heat some cooking oil in a pan over a medium to high heat. Add the pepper, onion, and garlic and cook until softened. Stir in the mince and break it up as it cooks. Once browned, mix through the remaining spice mix along with the refried beans, and a ladle of the enchilada sauce. Cook for 2 minutes then take it off the heat.

Spoon some sauce into a baking dish to prevent the enchiladas moving around. Place the filling onto the lower third of each tortilla, roll them up, then place into a baking dish seam side down. Repeat with the remaining enchiladas.

Pour over the remaining sauce, cover with grated cheese, and bake for 25 minutes or until golden and bubbling.

Serve with the optional toppings and enjoy.