Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rice and stir for 2 minutes until lightly toasted. Pour in the diced tomatoes and beef broth, then bring to a simmer. Cover and cook for 20 minutes until the rice is tender and liquid is absorbed.

While the rice cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic, chili powder, cumin, salt, and pepper, then add the ground beef. Cook until browned, breaking it up with a spoon, about 6 to 8 minutes. Drain any excess fat.

Preheat the oven to 375°F. Spread 1/2 cup enchilada sauce in the bottom of a 9x13 baking dish. Spoon the beef mixture into each tortilla, add a sprinkle of cheese, roll tightly, and place seam side down in the dish.

Pour the remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese. Bake uncovered for 20 minutes until the cheese is melted and bubbly.

In the last 5 minutes of baking, add the drained pinto beans to the saucepan with the finished rice and stir gently over low heat to warm through.

Remove the enchiladas from the oven and let them rest for 5 minutes before serving with the rice and beans on the side.