Why didn't I ever think about making something this fast when I was hungry instead of going out to eat? To make it faster, just use already prepared salsa instead of making your own. Recipe courtesy of McCall's Cooking School.
Prepare Salsa: Put tomatoes, onion, chiles, jalapeno peppers, garlic, salt, pepper, and chili powder in a bowl. Mix well and cover. Let stand at room temperature for about 20 minutes to let flavor develop. Makes 2 1/2 cups salsa.
Preheat oven to 350. Make Burritos: Put butter in a 10 inch skillet and heat over moderately high heat.
When hot, add onion and saute, stirring frequently for 5 minutes or until onion is golden brown. Remove skillet from heat.
Add undrained green chiles and refried beans to onion in skillet. Using a wooden spoon, stir bean mixture until ingrediens are thoroughly combined. Set aside.
Separate tortillas and spread one with about 1/4 cup of the bean mixture.
Top bean mixture on tortilla with about 2 tablespoons of the shredded cheese and 2 tablespoons of the salsa.
Fold one side of tortilla over the filling to the center, then fold opposite side over. Repeat with remaining tortillas until all are filled.
Arrange tortillas in a single layer, seam side down, in a 12x8x2 inch baking dish.
Sprinkle remaining cheese down center of tortillas (You can also prepare recipe this far up to a day in advance and then cover and chill the burritos until you are ready to bake them).
Place dish of burritos in preheated oven and bake for 15 to 20 minutes or until thoroughly heated.
Remove from oven and spoon remaining salsa along each side of the melted cheese. Garnish with sliced radishes and serve.