Preheat oven to 170 F.

Heat a splash of oil in a large skillet over medium heat.

Add the onions and cook until soft.

Add the ground beef and cook until done, breaking up the meat as it cooks.

Add the cumin, chili powder, oregano and salt. Stir.

Add 2 cans of the enchilada sauce. Reduce heat to low and simmer for 5 minutes.

In a medium saucepan over low heat add the refried beans and cheese. Stir until the cheese is melted. Remove from heat.

Heat tortillas in the oven for a few minutes.

Divide bean and cheese mixture between the tortillas, spreading out evenly.

Divide meat between tortillas, spreading out evenly down the center of the tortillas.

Fold sides of the tortillas in the roll. Transfer to a large baking dish, seam-side down. Sprinkle with the cheese.

Cover with foil and transfer to the oven until warm.

Meanwhile, warm the remaining enchilada sauce.

When ready to serve, drizzle with warmed sauce and sprinkle with chopped cilantro.