Heat 1 tablespoon olive oil in skillet over medium heat. Add diced onions and cook for 2 minutes until translucent but not browned.

Add refried beans to onions and stir until completely warmed through, about 3 minutes. If mixture is too thick, add tablespoon of water or vegetable broth.

Lay tortillas flat on clean surface. Warm tortillas for 10 seconds in microwave to prevent tearing.

Spread half the bean mixture down center of each tortilla, leaving 2 inches empty at bottom and sides. Layer with cheese, diced tomatoes, and dollops of sour cream.

Fold bottom flap up over filling, tuck in sides, then roll tightly away from you.

Wipe out skillet and heat over medium heat. Place rolled burritos seam-side down in pan.

Cook 2 minutes per side until golden brown and crispy (about 4 minutes total). Press lightly while crisping for maximum crunch.

Let rest 2 minutes before serving to allow cheese to cool slightly. Slice in half if desired and serve immediately.