Start by heating a large skillet over medium heat. Add the black beans, corn, diced bell pepper, onion, cilantro, butter, lime juice, and spices. Sauté for 2-4 minutes until softened.

Lay a flour tortilla flat. Spoon approximately 1/4 cup of the black bean mixture into the center, followed by 1/4 cup of rice and 2-3 tablespoons of cheese. Fold in the sides and roll tightly.

Heat a non-stick skillet over medium heat and lightly coat with oil. Place burritos seam-side down and toast each for 1-2 minutes on each side until golden brown.

Remove the burritos from the skillet and let them rest for a minute before cutting in half or serving whole.