Cook the 1 lb ground beef in a large skillet over medium-high heat for 6 to 7 minutes until browned. Drain excess fat, add all spices, stir 30 seconds, then add the 2 tbsp tomato paste and 0.5 cup water. Simmer over medium-low for 3 to 4 minutes until saucy, then remove from heat.

Warm the 15 oz refried beans in a small saucepan over medium-low heat for 4 to 5 minutes, stirring occasionally, until hot and spreadable.

Toast each flour tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until pliable. Keep warm under a kitchen towel.

Spread about 3 tbsp refried beans down the center of each tortilla, then layer on one-quarter each of the seasoned beef, cheddar cheese, sour cream, salsa, diced tomato, and shredded lettuce.

Fold in the short ends, roll the burrito firmly, and place seam-side down. Slice in half on a diagonal and serve cut side up.