A family favorite. When my daughters were teenagers with busy schedules I would make a double batch on Friday evening and store them on a covered tray in the refrigerator. They would disappear over the weekend and I wouldn't have to worry that they were missing meals.
In a large - preferably non stick - skillet, saute chopped pepper and onion on medium - low heat in olive oil until onions are soft.
Add lean meat to skillet and brown, breaking up chunks.
Add tomato sauce and a few tablespoons of water to skillet, stirring to combine. Cover and let simmer for 10 minutes, stirring occasionally.
Stir in chili Mix.
Stir in refried beans. Add water, if necessary. Cover and allow to heat through thoroughly.
Mixture should not be watery. If it is, reduce until filling is dry enough to loosely hold together on a spoon.
Remove from heat and allow to sit for 20 minutes for flavors to meld.
Layout one tortilla shell.
Place one and a half slices Cheese approximately one and one half inches from the bottom edge of the tortilla so that they form a rectangle with the long side running parallel to the bottom edge.
Loosely spread 3 to 4 heaping tablespoons of filling along the middle of the cheese.
Bring the bottom flap of the tortilla up over the filling and roll up to the top, making sure the filing stays on the cheese. Pinkies are useful here.
Fold the left and right sides under to make a neat package. Voila! You have a burrito!
Repeat with each of the remaining tortilla pastries .
If the burritos are too cold (cheese should be melty), you can briely microwave them. They are especially good the next day.