Preheat the oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a thin layer of oil to prevent sticking.

Place a large skillet over medium heat. Cook the ground beef with the chopped onion and minced garlic for 6–8 minutes, breaking the meat apart with a spoon until browned and the onion softens. Drain excess fat.

Stir in the refried beans, taco seasoning, and ½ cup water. Mix well and let the filling simmer for 3–5 minutes until thick and heated through. If the mixture looks too dry, add a tablespoon of water.

Warm the flour tortillas in the microwave for 20–30 seconds so they soften and become easier to roll.

Lay each tortilla flat. Spoon a portion of the beef and bean mixture into the center, then sprinkle with shredded cheddar cheese. Fold in the sides and roll tightly.

Arrange the rolled burritos seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.

Bake for about 20 minutes, until the cheese melts and begins bubbling around the edges. If the cheese browns too quickly, loosely cover the dish with foil.

Let the burritos rest for 3–5 minutes after removing them from the oven. Serve with sour cream, diced tomatoes, and chopped cilantro on top.