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In a large skillet, cook the ground beef and finely chopped onion over medium heat. Break the meat into crumbles as it cooks, stirring frequently until the beef is browned and no longer pink, about five to seven minutes. Drain any excess fat from the skillet.
Stir the salsa and taco seasoning into the cooked beef mixture. Bring the mixture to a boil over medium heat and then reduce the heat and let it simmer uncovered for two to three minutes. Transfer the mixture to a large bowl and set aside.
In a food processor, combine the drained pinto beans and water. Process until the beans are almost smooth but still slightly textured. Stir the bean mixture into the beef mixture and mix in the shredded cheddar cheese until everything is well combined.
Spoon about ½ cup of the beef and bean mixture down the center of each warmed tortilla. Fold the sides of the tortilla over the filling and then fold the bottom and top edges to fully enclose it. Roll each burrito up tightly.