Combine enchilada sauce, salsa, water or bouillon, cumin, and oregano. Heat until simmering. Turn heat to low.
Saute onion over medium heat until light brown. Add garlic. Saute one minute. Add refried beans. Saute until soft. Add pintos and liquid smoke. Combine thoroughly.
Add 1-2 tbsp. of sauce to bean mixture. Stir until combined.
Coat an 8"X12" baking dish with olive oil.
Put 1/2 c. of sauce in baking dish. Spread so that bottom of dish is coated with sauce.
Dip a tortilla in the sauce so that both sides are coated. Place tortilla in baking dish. Put 2 tbsp. bean mixture down center of tortilla. Sprinkle 1 tbsp. cheese on top of bean mixture. Roll up and move to one side of dish.
Repeat procedure for remaining tortillas.
Pour remaining sauce over enchiladas. Top with remaining grated cheese.
Cover dish with aluminum foil.
Bake at 400 degrees for 1/2 hour. Remove foil. Bake for 10 minutes more. Remove from onion. Let rest for 10 minutes.
While enchiladas are resting, combine cabbage, tomatoes, and radishes with vinegar.