Open the can of refried beans. Place them in a saucepan over medium heat. Add a little water to make them creamy. Stir in the chili powder and cumin. Heat until the beans are smooth and hot.

Place a flour tortilla on a microwave-safe plate. Cover it with a damp paper towel. Microwave for about 20 seconds. This makes the tortilla soft and easy to fold. Repeat this for all four tortillas.

Lay the warm tortilla on a clean flat surface. Scoop about 1/4 cup of the warm beans onto the center. Use a spoon to spread them into a thick line. Leave space at the edges for folding.

Pour about two tablespoons of red enchilada sauce over the beans. You can use more if you like it extra saucy. This sauce provides that signature Taco Bell tang. Make sure it is spread evenly.

Add a tablespoon of chopped white onions over the sauce. Onions give a nice crunch and sharp flavor. Top it off with a generous sprinkle of shredded cheddar cheese. The warmth will start to melt it.

Fold the left and right sides of the tortilla inward. Hold them down while you roll the bottom edge up. Keep rolling until the burrito is tight. Ensure the ends are tucked in well.

Place the folded burrito back in the microwave for 15 seconds. This helps the cheese melt completely. It also binds the ingredients together. Serve it immediately while it is still nice and warm.