1Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender.
2Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa.
3Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.