Combine the refried beans, taco seasoning, and water in a small saucepan over medium-low heat. Stir and warm for 4 to 5 minutes until smooth and steaming.

Warm each flour tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly spotted. Keep them stacked under a kitchen towel.

Lay a tortilla flat and spread 1/4 of the bean mixture down the center. Top with 1/4 cup shredded cheddar, 1 tbsp diced onion, and a drizzle of hot sauce.

Fold the short sides inward and roll from the bottom up to close the burrito. Repeat with the remaining 3 tortillas.

Place burritos seam-side down on a plate, add a dollop of sour cream and a drizzle of hot sauce to each, then slice in half on the diagonal to serve.