In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Thoroughly mix the ingredients into the ground beef. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned with a pasty texture. Heat the refried beans in a microwave set on high temperature for 1 1/2 to 2 minutes. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat. Spread about 1 1/2 tablespoons of sour cream onto the burrito. Top with some of the lettuce, cheese, tomato, and onion. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. Serve immediately.