In a large bowl, combine the cooked rice, black beans, corn, diced bell peppers, shredded cheese, salsa, cumin, salt, and pepper. Mix well until everything is evenly distributed.

Heat the tortillas slightly in a dry skillet or microwave to make them more pliable.

Lay a tortilla flat on a clean surface. Spoon a generous amount of the filling into the center (about 1 cup).

Fold in the sides of the tortilla and then roll from the bottom up to seal.

If eating right away, cook on a skillet until golden brown and crispy.

If freezing, wrap each burrito in plastic wrap and place them in a freezer-safe bag.

Reheat the burrito in the microwave or directly from frozen on a skillet before serving.