Preheat the oven to 350 F. In a large skillet over medium-high heat, cook the ground beef with the onions, bell peppers and garlic, until brown

Mix in the refried beans, taco seasoning, cumin, oregano, salt, and pepper and cook until everything is well combined and heated through.

Wrap the tortillas in a damp paper towel and microwave for 1 - 1 ½ minutes or until warm. Warm up the enchilada sauce as well in a small saucepan. Add ½ cup of enchilada sauce to the bottom of a 9 x 13-inch baking dish. Have your enchilada-making station ready with your tortillas, meat mixture, and shredded cheese on hand. Start by brushing a tortilla on both sides with enchilada sauce

Place about ⅓ cup of meat/bean mixture in the middle of the tortilla and spread

Sprinkle a little cheddar cheese on top of the meat/bean mixture

Roll it up and place it in the baking dish, seam side down. Continue doing this with the rest of the tortillas. Pour the remaining sauce over the enchiladas and top with the remaining cheddar cheese. Bake for 20 minutes or until the cheese is melted and everything is heated through.