Prep all the ingredients in advance then set aside.
Heat 1 Tbsp oil in a large skillet. Stir in the black beans, 2 Tbsp lime juice, red bell pepper, onion, cilantro, cumin, salt and pepper. Cook and stir over low heat for about 5 minutes, then remove from heat.
In a small bowl stir the chili powder and remaining 1 Tbsp lime juice into the rice.
Lay out the tortillas and place 1/4 cup of the beans in a row down the center, leaving a 2 inch border at the top and bottom. Top the beans with 2-3 Tbsp of rice, then top the rice with about 3 Tbsp cheese. I don't measure the cheese. Fold in the top and bottom edges then tightly roll up the burrito.
Heat the 2 tsp oil in a large skillet, then working in 2 batches, place the burritos, seam side down in the pan. Cook for 1-2 minutes, then flip and cook an additional 1-2 minutes until, crisp, golden and warmed through.
Serve warm with sour cream, and/or salsa. So yummy!
Or, if you're like my hubby, use sour cream, salsa, pickled jalapenos and extra cheese!