Add salsa to a saucepan over medium heat. Simmer for 3-4 minutes until it has thickened somewhat. Stir in refried beans, chili powder, and half the cheese and cook until warmed through. Season with salt and pepper to taste.

Add a heaping 2/3 cup of the bean mixture to the center of each tortilla. Sprinkle remaining cheese on top and tightly wrap up the burrito. Serve.

Meal Prep Tip: This recipe is freezer-friendly. If making in bulk, wrap each burrito in foil and store in the freezer. To reheat, remove the burrito from the foil and wrap in a paper towel. Microwave for 2-4 minutes, flipping halfway through. For a crisper tortilla, once the burrito has been reheated, bake at 375°F (190°C) for 6-10 minutes or pan fry over medium heat until toasted and crisp, 1-2 minutes per side.