1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
3. Stir in the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook for another 2 minutes to blend the flavors.
4. Remove the skillet from heat and mix in the refried beans until well combined.
5. Spoon about 1/2 cup of the beef and bean mixture onto each tortilla, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
6. Pour the enchilada sauce evenly over the tortillas and sprinkle with cheddar cheese.
7. If using, scatter the chopped onions and sliced olives on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
9. Allow to cool slightly before serving. Top with a dollop of sour cream and garnish with chopped cilantro.

Cooking these Enchiritos always brings me back to my childhood, watching my mamá expertly roll tortillas with such love and care. Remember, the secret to a great Enchirito is in the seasoning and the generous use of cheese.