Prepare all of the ingredients. Preheat oven to 400deg.
In a saucepan over medium-high heat, add all ingredients for ranchero sauce. Cook for 5 minutes, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Transfer to bowl and blitz with immersion blender until smooth.
In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
Combine the pinto beans, ham and ranchero sauce. Spoon a portion into each tortilla, sprinkle with cheese and roll up. Line up in 13x9 baking dish until full.
Combine eggs, salt, pepper, and cumin. Pour over top of enchiladas. Top with remaining cheese and bacon. Place in oven and bake for 30 minutes. Let sit for 5 minutes before serving.