Cook rice according to package directions (or use leftover rice if you have it).
In a medium saucepan, heat refried beans over medium-low heat. Stir in taco seasoning and cook until warmed through, about 5 minutes.
Warm tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel, or individually in a dry skillet.
Lay a tortilla flat and spread about ⅓ cup seasoned beans down the center, leaving space on the edges.
Add ¼ cup rice, ¼ cup shredded cheese, and a dollop each of sour cream and salsa. Add lettuce if using.
Fold in the sides of the tortilla, then roll tightly from the bottom up to create a burrito. Repeat with remaining tortillas.
Optional: Place burritos seam-side down in a skillet over medium heat for 2 minutes per side to get them crispy and golden.
Serve with extra salsa, sour cream, and tortilla chips on the side. Enjoy!