If you don't already have cooked rice to use, begin cooking the rice according to the package directions, and then prepare the filling while the rice is cooking. Note: ½ cup of dry rice will give you the 1½ cups of cooked rice that you need for this recipe (I find it difficult to cook such a small amount of rice, so I usually cook 1 cup of dry rice, use half of the cooked rice for these burritos, and I freeze the other half or make rice pudding with it).
In a large skillet, saute the onions and bell peppers in the oil over medium heat until they are beginning to soften.
Reduce the heat to low, add the garlic and continue to cook, stirring, for one more minute.
Add the black beans, corn, diced green chiles, taco seasoning, and salsa; stir to combine and cook, stirring occasionally, until heated through.
Add the cooked rice and the lime juice; stir to combine. Taste and adjust seasoning if needed. Note: If the rice was cold, continue cooking until heated through.
Place one-sixth of the black bean mixture in the center of each tortilla. Top each with 2 tablespoons of cheese. Roll up the burritos (fold sides in first, then roll up).
To crisp the tortillas, working in batches, place the rolled-up tortillas in a dry nonstick skillet over low to medium-low heat until golden brown and crisp on both sides. Keep the heat relatively low so that the tortillas don't burn and also to give the cheese time to melt a bit. This step is optional, but I think it makes the burritos even better!
Serve with sour cream and additional salsa, if desired.