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Mix together Spice Mix ingredients. Set aside.
Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
Add ½ cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk.
Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.
Preheat oven to 180C/350F.
Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
Add refried beans, black beans, about ¼ cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove.
Smear a bit of Sauce on the bottom of a baking dish.
Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!