Heat oil in a skillet or frying pan over medium heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque.
Remove the shrimp from the skillet and set aside.
In the same skillet you used for shrimp, or in another pan/ pot. Add the refried beans ( I added about two tablespoons of water to rinse the can; you don't have to do this). Add all the remaining ingredients (ground cumin, paprika, garlic, onion powder, salt, and pepper to taste).
Heat them over medium heat until warmed through or until you get your desired consistency. If you’re not using refried beans or you cook the beans yourself, use a fork or a potato masher to mash the beans, leaving some whole for texture. Taste and adjust seasonings as desired.
Warm the flour tortillas in a separate pan or the microwave until pliable. To assemble the tortillas, spread some cheese and add mashed beans, top with cooked shrimp and shredded cheese. Don't overfill the tortilla; use as much cheese as you desire. I did not roll the tortillas, so I was able to add more fillings than I would if I wanted to roll like burritos.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito-like shape or close it. I used small tortillas, so I just closed them after I folded both sides.
Serve the shrimp, beans, and cheese tortillas warm with your favorite toppings, such as salsa, guacamole, sour cream, or chopped cilantro.
You don't have to use the canned bean; you can cook your beans, but the canned bean is very handy for a quick dinner.
Use store-bought cheese if that works for you. I had block cheeses at hand, and I just shredded them.