1. To begin making the Bean and Tartare dip Enchiladas first make the sauce.
   
2. Heat oil in a  saucepan. Add half of the chopped onion, garlic, and sauté for a few seconds. Add the flour and sauté for a few seconds more.
   
3. Add the crushed tomatoes and whisk so that lumps do not form. Add little water if required to make a thick sauce.
   
4. Add the cumin powder, chili powder, oregano, and salt. Cook for 3-4 minutes.
   
5. Take off the heat and keep aside till required. In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans, and Del Monte tartare dip.
   
6. Pre-heat the oven to 200 deg Celcius. Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base.
   
7. Warm the tortillas. Place about 2 tablespoons of the filling along the center of each tortilla. Roll tightly.
   
8. Place the tortillas snugly in the baking dish. Spread sauce over the rolled tortillas such that it covers the top.
   
9. sprinkle the cheese on top of the sauce. Bake for about 15 minutes, till the cheese melts and the sauce bubbles. Take out of the oven and serve immediately.
   

Enjoy your meal!