Wash hands with soap and water. Preheat the oven to 375 degrees. Grease a large casserole dish or 13x9” baking pan. Pour half of the enchilada sauce in the bottom of the baking pan.

Wash, dry, and chop the tomatoes. Peel and chop the onion. Wash and chop the lettuce.

Heat a large skillet over medium-high heat and cook ground beef until almost done. Add onion and cook until onion is tender and beef is browned. Add taco seasoning, refried beans, and ¼ cup water to the pan and stir to combine. Heat through.

Remove from the heat. If using cheese, stir 1 cup of the cheese into the meat and bean mixture.

On a clean surface, lay out tortillas and fill each with meat and bean mixture. Fold up each end of the tortilla and then roll tightly. Place seam-side down in the pan. Pour the remaining enchilada sauce over the top, then use a spoon to spread sauce to cover all dry areas.

Sprinkle it with remaining cheese, if using. Cover with foil and bake for 35-45 minutes or until the cheese is melted.

Serve burritos topped with shredded lettuce and chopped tomatoes. This recipe makes 8 burritos. Refrigerate leftovers within 2 hours.