Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, for about 7–8 minutes until no pink remains. Drain off excess fat.

Season it up. Reduce heat to medium. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, pepper, and 2 tablespoons of water to the beef. Stir well and cook for another 2 minutes until fragrant and the liquid absorbs.

Warm the beans. In a small saucepan over low heat (or in the microwave for 60 seconds), warm the refried beans until they're spreadable and easy to work with.

Assemble the burritos. Lay a flour tortilla flat. Spread about ¼ of the refried beans down the center, leaving a 2-inch border on each side. Add a generous scoop of seasoned beef, then top with shredded cheddar cheese.

Wrap them up. Fold in the sides of the tortilla, then roll from the bottom up, tucking as you go to form a tight burrito.

Toast for a crispy finish. Place each burrito seam-side down in a dry skillet or griddle over medium heat. Cook for 2–3 minutes per side until golden brown and the cheese inside has melted.

Serve. Top with sour cream, salsa, and any of your favorite toppings. Dig in while they're hot!