Stir together the onion powder, garlic powder, cumin, paprika, oregano, and cayenne in a small bowl, then set the spice mix aside. The mixture should look evenly colored with no pockets of cayenne left behind.

Heat 2 tbsp olive oil in a large saucepan over medium heat, add the flour, and stir constantly for 1 minute to form a smooth roux. It should look like a loose paste and smell lightly toasty, not browned.

Pour in 1/2 cup of the chicken broth while whisking right away until the paste loosens into a smooth base. The mixture will thicken quickly and lose any flour lumps.

Whisk in the remaining chicken broth, the tomato passata OR US 1 can (8 oz) canned tomato sauce, salt, pepper, and 2 tablespoons of the spice mix. The sauce should look smooth and evenly red before it starts to simmer.

Raise the heat slightly to medium high and cook the sauce for 3 to 5 minutes, whisking regularly. It is ready when it thickens to the consistency of thick syrup and coats the whisk.

Heat the oven to 180C/350F before starting the filling so the enchiladas can go straight in once assembled. A fully heated oven helps the cheese melt and the sauce bubble evenly.

Warm 1 tbsp olive oil in a skillet over high heat, then cook the garlic and onion for 2 minutes. The onion should soften and the pan should smell fragrant before the beef goes in.

Add the ground beef and break it up as it cooks for 2 minutes, then stir in the remaining spice mix and keep cooking for 2 minutes more until the meat is fully browned. The beef should be crumbly and well seasoned, and for food safety it should reach 160°F (71°C).

Mix in the refried beans, black beans, about 1/4 cup of the enchilada sauce, plus salt and pepper, and cook for 2 minutes. The filling should look moist and cohesive, not watery or loose.

Spread a thin layer of enchilada sauce over the bottom of a baking dish. This keeps the tortillas from sticking and gives the underside flavor from the start.

Place some filling on the lower third of each tortilla, roll it up, and set it seam side down in the dish, repeating until all the filling and tortillas are used. Do not pack them too tightly or overfill them, or they may split as you roll.

Pour the remaining sauce over the rolled tortillas, scatter the cheese on top, and bake for 10 minutes covered followed by 10 minutes uncovered. The enchiladas are ready when the cheese is fully melted and the sauce is bubbling around the edges.