Wet Burrito

Preheat the oven to 375 degrees F (190 degrees C).

Place a skillet over medium heat. Cook and stir ground beef 1/2 cup chopped onion and garlic in the hot skillet until beef is browned and crumbly breaking it apart as it cooks about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes Worcestershire sauce chili powder paprika oregano 3/4 teaspoon of cumin and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes stirring often.

Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes beef gravy and enchilada sauce in a separate saucepan; bring to a boil.

Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.

Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.

Bake burritos in the preheated oven until the cheese has melted 15 to 20 minutes. To serve place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream 1 tablespoon chopped onion and chopped tomato and 1/4 cup of chopped lettuce.