Preheat oven to 350°F (175°C).

Shred the roast beef and set aside. In a skillet, melt butter and sauté the diced onion until translucent (~3‑5 minutes). Let cool.

In a large bowl, combine shredded beef, sautéed onion and 2 cups of the grated cheese blend. Mix well.

Pour the red chile sauce into a flat bowl. Dip each tortilla in the sauce, then fill with the beef mixture and roll. Arrange the rolled tortillas in a 9×13‑inch casserole dish (8‑10 tortillas total).

Pour remaining sauce over the enchiladas. Sprinkle the remaining cheese (1 cup) on top.

Bake covered for ~20‑25 minutes until sauce is hot and cheese is melted.

Remove from oven and garnish with lettuce, tomatoes, cilantro, olives and dollops of sour cream.

Rinse and pick over the dried beans, removing any debris. Soak overnight in water covering beans by ~2‑3 inches. Reserve ~2 cups of the soaking water.

In a Dutch oven (or heavy pot) heat olive oil and sauté the chopped onion until softened (~3‑5 minutes). Add green onion, garlic, minced jalapeño and cilantro, cook another minute.

Add the soaked beans, reserved soaking water (~2 cups), chopped green chiles, whole jalapeño half, broth, and bay leaves. Bring to a boil, then reduce heat to low, cover and simmer for ~1 hour.

After first hour, remove lid, add salt & pepper, and simmer uncovered for another ~1 hour or until beans are very tender and liquid has thickened slightly. Remove bay leaves and whole jalapeño half before serving.