Heat a large nonstick skillet over medium heat. Add the lean ground turkey and finely chopped onion, then cook for 7–10 minutes while breaking the turkey into small crumbles, until the turkey is no longer pink and the onion is tender.

Drain any excess liquid or fat from the skillet if necessary. Stir in the taco seasoning and the amount of water specified on the packet, usually about 3/4 cup, then simmer for 3–5 minutes or according to the packet directions until the mixture thickens.

Warm the fat-free refried beans in a small saucepan or microwave until soft and spreadable. Warm the tortillas briefly so they become flexible and are less likely to crack while rolling.

Spread each warm tortilla with refried beans, leaving a little room around the edges. Add the turkey mixture, reduced-fat cheddar, and salsa down the center of each tortilla.

Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom to form a burrito. Serve immediately with extra salsa, or place the burritos seam-side down in a lightly sprayed baking dish and bake at 350°F for about 10 minutes until hot and the cheese melts.