In a large skillet over medium-high heat, brown the ground beef and diced onion for about 5–7 minutes, then drain excess fat.

Reduce heat to medium, stir in chili powder, cayenne pepper, and salt. Cook for 1–2 minutes.

Pour 2 cups of water into the skillet and combine cornstarch with 1/4 cup water, then add to the skillet. Simmer for 3–5 minutes until thickened.

Stir in refried beans and tomato paste; cook for an additional 2–3 minutes. Gradually add cheddar cheese until melted.

Warm tortillas in the microwave for 10-15 seconds, lay flat on a clean surface.

On each tortilla, place shredded cheese and 1/4 to 1/2 cup of beef mixture. Fold sides and roll tightly.

Serve with sour cream, salsa, or guacamole and enjoy!