Start by cooking the ground beef in a skillet over medium-high heat. Break it apart and season with salt and pepper. Cook for about 5-7 minutes until browned and cooked through.

In a separate saucepan, heat the canned refried beans over medium heat, stirring occasionally. Once hot, mix in ¼ cup of the shredded cheese until creamy, then set aside.

Pour 10 ounces of enchilada sauce into the cooked ground beef, mixing well. Cook for an additional 1-2 minutes before removing from heat.

Lay out a tortilla and spread about ¼ cup of refried beans down the center, followed by ¼ cup of the beef mixture.

Roll the tortilla tightly, tucking in the edges as you go, to seal in the filling.

Place the burrito seam-side down on a plate, pour about 3 tablespoons of enchilada sauce over it, and sprinkle with 2 tablespoons of remaining cheese.

Heat the burrito to melt the cheese, either in the microwave for 20 seconds or in a preheated oven at 350°F for about 5 minutes.

Repeat the assembly for the remaining burritos and serve hot.