Begin by draining and rinsing one can of black beans and one cup of sweet corn under cold water. Set them aside.

In a medium bowl, combine the black beans and corn with a teaspoon each of paprika, smoked paprika, and cumin. Add fresh lime juice, salt, and pepper to taste.

Lay a large flour tortilla flat on a surface, ensuring it’s warm and pliable.

In the center of the tortilla, layer cooked brown rice, followed by the black bean and corn mixture. Add salsa, shredded lettuce, vegan cheese, sour cream, and guacamole.

Fold the sides of the tortilla, then roll it tightly from the bottom upwards to secure the filling.

Wrap the rolled burrito in aluminum foil to keep it warm. If desired, slice it in half for easier handling.

Serve with extra salsa, hot sauce, or guacamole for dipping.