In the same pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.

Stir in the tomato paste, green chilies, taco seasoning, and water. Mix well, then return the cooked beef to the pan and stir in the refried beans until everything is evenly combined. Remove from heat.

Preheat the oven to 350 degrees Fahrenheit.

Spread ½ cup of the red enchilada sauce evenly over the bottom of a 9×13-inch baking dish.

Place about 2/3 cup of the beef and bean mixture along the center of a tortilla. Sprinkle a little of both the cheddar and Monterey Jack cheeses on top. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly on top. Bake for 20 minutes, until heated through and the cheese is melted and bubbly.

Optionally, top with pico de gallo, sour cream, avocado, black olives, pickled red onion, jalapeño slices, cilantro, or your favorite toppings. Serve immediately.