Preheat oven to 350 degrees F.

In medium saucepan, mix together enchilada sauce, water and tomato sauce; bring to boil. Reduce heat; simmer 5 minutes, until thickened.

In skillet over medium-high heat, cook ground beef. Stir in spices and enchilada sauce.

In medium bowl, toss together pinto beans, corn and tomatoes.

Cover tortillas with wet paper towels; arrange on plate. Using microwaving, heat 30 seconds.

In 11”x7” baking dish, pour 1/2 cup enchilada sauce. Fill each tortilla with 2 tablespoons ground beef and 2 tablespoons bean mixture. Roll; arrange in baking dish, seam-side down. Repeat for remaining tortillas.

Sprinkling remaining bean mix over baking dish. Cover with remaining sauce. Sprinkle with shredded cheese.

Bake 15 to 20 minutes, until cheese is melted.