Begin by heating a skillet over medium heat. Add a tablespoon of butter or olive oil, and let it melt. Introduce black beans, corn, diced bell pepper, chopped onion, cilantro, lime juice, and spices. Sauté for 2-4 minutes until softened.

Lay a tortilla flat and scoop about 1/4 cup of the sautéed mixture onto the center. Add 1/4 cup rice and 2-3 tablespoons cheese, leaving space at the edges. Fold sides in, roll tightly from the bottom up.

Wipe the skillet clean, return it to heat, and add oil. Place the burritos seam-side down. Cook for 1-2 minutes until golden brown and crispy, then flip and crisp the other side for another 1-2 minutes.

Transfer the burritos to a cutting board. Cool slightly and slice if desired. Serve warm with sour cream, salsa, or sauce.