Prep: 1. Bring rice and 1 cup of water to a boil, reduce to a simmer and let cook, covered, 10-12 minutes. 2. Meanwhile, chop peppers, onions, and cilantro. Make: 1. Heat oil in a large skillet over medium heat, add the bell peppers, onion, beans, corn, cilantro, and spices, saute for 2-4 minutes on high. Remove from heat and set aside. 2. To make the wraps, lay the tortillas flat on plate add 1/4 cup of the bean mixture, 2-4 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches around the edges. 3. Wrap burrito by folding up the bottom edge and then wrapping the sides over. Repeat for all burritos. 4. Heat a large skillet or grill pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy.
Use fresh corn when it is in season to really make these special! If you have it, a grill pan will give your burrito those nice ridges.