Preheat oven to 350ºF
Prepare an 8-inch springform pan by spaying with non-stick cooking spray.
In a large skillet over medium-high heat and two turns of the pan with about 2 tablespoons EVOO, add meat and lightly brown.
Add the onions, garlic, cumin, ancho chili powder and coriander to the meat and let cook until onions are soft and meat is caramelized. Then add 1/2 cup of water and let cook 10 minutes or until consistency is slightly saucy.
Meanwhile, in a small sauce pot over medium-low heat, combine the refried beans and remaining 1/4 cup water and heat until easy to mix and spreadable.
Lightly char each tortilla over an open gas burner flame or grill.