I like to make a big batch, so I start with 2 packages of Laura's lean ground round or sirloin (4% fat). Lean beef still has plenty of flavor, try it if you typically go with something fattier. I'd be surprised if your family even notices the difference.
Then, I add two packages of low sodium taco seasoning and mix with 1.5 cups of water and bring it to a simmer until the meat has absorbed all the seasoning. Meanwhile, I heat up a large can of low-fat refried beans.
For me, the key to a delicious burrito is fresh pico de gallo (salsa), which is very easy to assemble. I make it the same way I make guacamole, just without the avocados. Just dice up tomato, white onion, jalapeno (deseeded for milder flavor) and cilantro and toss it all together with a squeeze of lime.
When the beans are heated through and the meat is ready, I assemble my burrito on a whole wheat tortilla (that I warmed up on the stove or in the microwave) and add low-fat cheese and sour cream- just a touch.
Let me know if you try it and how you like it.