Brown ground beef in a skillet over medium-high heat for about 6-8 minutes, draining excess fat while leaving a tablespoon for flavor.

Stir in taco seasoning and refried beans, mixing thoroughly until well combined. Remove from heat and allow to cool slightly.

Warm tortillas in the microwave for about 30 seconds or in a skillet over low heat, just until pliable.

Spoon 1/3 cup of the filling into each tortilla, top with cheese, roll tightly, and place seam-side down in a greased baking dish.

Pour enchilada sauce over the rolled enchiritos, topping with more cheese and chopped onions. Bake at 350°F for 15-20 minutes.

Let rest for 5 minutes to allow flavors to meld before serving. Garnish with sour cream.