1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.

3. Add ground beef and cook until browned, breaking up the meat. Drain excess fat.

4. Stir in enchilada sauce and optional beans or vegetables. Season with salt and pepper.

5. Warm tortillas until pliable. Spoon about 1/3 cup of the beef mixture onto each tortilla, sprinkle with cheese, and roll tightly.

6. Place rolled tortillas seam-side down in a 9×13-inch baking dish.

7. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

8. Cover with foil and bake 20 minutes, remove foil and bake 10 more minutes until cheese is bubbly.

9. Let cool 15 minutes, then portion into containers. Store in refrigerator up to 4 days or freeze up to 3 months.

10. To reheat, microwave covered with a damp paper towel for 2–3 minutes or bake at 350°F (175°C) covered for 15 minutes.