For the Filling:

1. Heat a large skillet over medium heat and add the oil. Once hot, add the onion, peppers, and spices. Season with a little salt and pepper and cook, stirring frequently, for 5 minutes or until the vegetables are starting to soften.
2. Add the pinto beans to the vegetables and stir to combine.
3. Place the refried beans and green chiles in a large mixing bowl. Add the warm vegetable mixture and stir to combine everything. Season, to taste, with salt and pepper. Add a dash or two of hot sauce as well if you like things spicy.

To Assemble:

1. Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
2. Pour a third of the enchilada sauce over the bottom of the baking dish and spread it out evenly.
3. Place a tortilla on your working space and fill with roughly ⅓ cup of the refried bean filling. Roll the tortilla up and place seam-side down in the baking dish.
4. Continue until all the tortillas have been filled and rolled.
5. Pour the remaining enchilada sauce over top of the rotrillas and spread it out evenly. Top with the grated cheeses.
6. Wrap the baking dish with tin foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes or until the cheese is melted and gooey and the sides are bubbly.
7. Allow to cool slightly before topping with the fresh pico and serving warm.

For the Pico:

1. While the enchiladas are baking, make the pico by combining the tomatoes, jalapeno, onion, scallions, vinegar, and lime juice in a mixing bowl.
2. Add in chopped cilantro and season, to taste, with salt and pepper.