Add tablespoon oil to large skillet and cook beef and chopped onions over medium heat until meat is no longer pink.  Drain excess fat from skillet.  Stir in the can of beans, ½ cup fresh salsa, and one can of the red enchilada sauce.

Place ⅔ cups of the beef mixture in a flour tortilla with a sprinkle of cheese, then roll up tortilla.  Place rolled, filled tortilla seam side down in a greased 13x9 inch baking dish.  Repeat with the rest of the 8 tortillas.

Pour the second can of red enchilada sauce and the remaining ½ cup of salsa over the rolled enchiladas. Then sprinkle the rest of the shredded cheddar cheese, followed up with the chopped spring onions and sliced black olives.

Cook for 20-25 minutes in a 350 degree oven.  Leftovers of this dish are fabulous the next day.  Store in the fridge with plastic wrap tightly around the top of the dish to retain freshness.

Note:  Make Ahead Freezer option.  After step 4, place aluminum foil tightly over your dish, and place in freezer.  When ready to eat, keep aluminum foil on and place frozen enchiladas into oven to cook for 30 minutes.  Cook uncovered for 15-20 minutes until cheese is bubbly and melted.