Prepare the veggies: Heat olive oil in a large skillet over medium heat. Add the sliced red and yellow bell peppers and red onion. Sprinkle with smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp and vibrant. This keeps their flavor fresh and the texture perfect for burritos.

Warm the beans and corn: In a small saucepan, combine the black beans and corn. Heat over medium heat for 4–5 minutes, stirring occasionally, until warmed through. Season lightly with salt and pepper. For extra flavor, you can add a pinch of smoked paprika or a few drops of lime juice.

Warm the tortillas: Place the flour tortillas on a dry skillet over medium-low heat for 30–60 seconds on each side, or wrap them in foil and heat in the oven at 350°F (175°C) for 5–7 minutes. Warming them makes them soft, pliable, and easy to roll without tearing.

Assemble the burritos: Lay each tortilla flat and start layering the ingredients in the center: a portion of rice, followed by the black bean and corn mixture, sautéed peppers and onions, shredded cheese if using, a spoonful of salsa or chipotle sauce, and a sprinkle of fresh cilantro. Add sour cream or Greek yogurt on top if desired. Be careful not to overfill, leaving space at the edges for folding.

Roll the burritos: Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose all ingredients. Press gently to secure. Repeat with the remaining tortillas.

Serve: Slice the burritos in half diagonally for a beautiful presentation or serve whole. These burritos are perfect with extra salsa or a side of guacamole for dipping. They are flavorful, filling, and packed with colorful veggies that make each bite exciting.