In a large skillet or Dutch oven, brown ground beef, onion, garlic, salt, and chili powder.

Add Velveeta, stirring until melted.

Add refried beans and salsa, stirring until combined.

Simmer gently over low heat for 5-10 minutes.

Remove from heat and let burrito filling cool for 10-15 minutes (it will thicken as it cools).

Heat tortillas, one at a time, in a 12-inch skillet for 10-15 seconds on each side. Place a large spoonful of burrito filling in the center of each warm tortilla. Fold the bottom of the tortilla up over the filling, then fold the sides in, then fold the top down.

To store, wrap each burrito in a paper towel. Freeze in a single layer in a gallon-size Ziploc freezer bag.

To reheat, remove aluminum foil but leave paper towel in place. Microwave for 60 seconds, then flip the burrito over and microwave for 30-60 more seconds.