Preheat the oven to 400 degrees F (200 degrees C).

In a skillet over medium-high heat, brown the ground beef and onion until evenly browned and the onion begins to soften.

Drain excess grease from the skillet, then season the beef mixture with minced garlic, cumin, salt, and pepper.

Stir in the diced green chile peppers and refried beans until well blended. Keep warm and set aside.

In a saucepan, combine the tomato sauce, enchilada sauce, and chili no-beans. Whisk together until mixed well, then heat over medium heat until warmed through. Set aside.

Divide the beef and bean mixture into 6 portions.

Place a burrito-sized tortilla on a plate and spoon 1 portion of the beef mixture onto the center of the tortilla.

Top with shredded lettuce and Mexican blend cheese.

Fold in the sides of the tortilla over the filling, then roll up tightly to enclose the filling.

Repeat with the remaining tortillas and filling, then place seam side down in two greased 9 x 13-inch baking dishes.

Pour the saucepan of sauce over the top of the burritos, then sprinkle the remaining cheese evenly over the top.

Bake in the preheated oven for 15-20 minutes, or until the burritos are heated through and the cheese is melted.

Serve the wet burritos hot, garnished with chopped green onions and any additional desired toppings.