In a large skillet, melt the butter or heat the oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 4-5 minutes.
Stir in the black beans, corn, and spices (paprika, garlic powder, onion powder, cumin, salt, and black pepper). Mix well and allow to cook for another 3-4 minutes until heated through. Remove from heat and stir in the lime juice and chopped cilantro.
Lay a tortilla flat on a clean surface. If using rice, add a scoop of rice in the center, then top with a generous portion of the bean and vegetable mixture. Sprinkle with cheese. Carefully fold in the sides of the tortilla and then roll it up from the bottom to enclose the filling.
In the same skillet (or a clean one), add a little oil or cooking spray over medium heat. Place the burritos seam-side down in the skillet, cooking for about 2-3 minutes on each side until golden brown and crispy. Work in batches if necessary.
Once crispy, remove the burritos from the skillet and let them cool slightly. Slice in half and serve with your favorite dipping sauces or toppings like salsa, guacamole, or sour cream!
