Preheat your oven to 350°F / 175°C. Stack the tortillas, wrap them tightly in foil, and bake for about 10 minutes until they are soft and pliable.
While the tortillas are warming, heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook until tender and translucent, stirring occasionally, about 5-7 minutes.
Stir in the can of vegan refried beans.
Continue to cook and stir until the mixture is completely heated through.
To assemble, lay a warm tortilla on a flat surface.
Spread about 1/4 cup (960 ml) of the bean filling over the bottom half of the tortilla, then sprinkle with 2 tablespoons (30 ml / 1 fl oz) of the vegan cheese.
Fold the bottom edge of the tortilla up over the filling.
Fold in the opposite sides, then roll up tightly from the bottom to create a secure burrito.
Place the burritos seam-side down in an ungreased 3-quart rectangular baking dish.
Bake for about 10 minutes, or until the burritos are heated through and the cheese is melty.
Serve immediately with shredded lettuce, salsa, and optional toppings like vegan sour cream and guacamole.
Add a teaspoon of cumin and 1/2 teaspoon (10 ml / 0.3 fl oz) of chili powder to the onions as they cook for a deeper, smokier flavor.
