Brown the ground beef in a skillet over med. heat, using a wooden spoon or spatula to separate the beef into pea-size pieces. Drain fat.
Add the flour, chili powder, salt, dried minced onion, paprika, onion powder, garlic powder, and water.
Heat u p the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.
Warm t he tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.
Spoon about 3 T of beef into the center of each tortilla. Sprinkle on 1/2 t of diced fresh onion. Add 1/3 c. of hot refried beans.
Fold the tortilla over the beans and meat and flip the tortilla over onto a plate.
Spoon 3 T of enchilada sauce over the top of the tortilla, then sprinkle on 1/4 c. of shredded cheese.
Heat up the dish for 20-30 seconds in the microwave, until the cheese begins to melt.
Top with 3 olive slices.