Step 1

Cook the rice according to package directions, then mix the cooked rice with 1 tablespoon butter, juice from half the lime, and 1/4 cup chopped cilantro.

Step 2

Preheat the oven to 450 degrees. Roast the corn for 5-6 minutes until it begins to brown.

Step 3

Combine the black beans, cumin, chili powder, and oregano in a microwave-safe bowl. Microwave for 1-2 minutes until heated. (Alternatively, you can sautè the beans in a skillet for 4-5 minutes.)

Step 4

Blend the mayonnaise, sour cream, chipotle peppers in adobo sauce, and juice from the remaining half a lime until blended.

Step 5

Warm the tortillas in the microwave with a damp paper towel.

Step 6

Divide the rice, corn, and beans between the four tortillas.

Step 7

Top each mixture with ¼ cup shredded cheese. Drizzle with 2 tablespoons of the burrito sauce. Roll the tortilla tightly. For a crispy burrito, heat in a lightly oiled skillet over medium high heat for 1-2 minutes per side or until golden brown.