Rinse the pinto beans and bring them to the boil on a medium heat before reducing the heat and leaving them to simmer for 60 minutes until soft.
At the same time, boil the brown rice and then leave to simmer for 40-50 minutes until cooked.
While waiting for the beans and rice, finely dice the garlic, onions and peppers.
Heat the oil in a large pan and add the garlic and onions, keeping the heat low until they have softened before adding the peppers and leaving for another 5 minutes.
Strain the black beans and add them to the pan along with the canned tomatoes.
When cooked, add the pinto beans to the mixture (turn off the heat on the onion mixture and wait until the pinto beans and rice are ready if they are not already to avoid frying), followed by the rice and mix thoroughly.
Add the cumin, paprika and chilli powder to the mixture and season to taste.
Warm the tortillas according to instructions on the packet. Divide both the grated cheese and the burrito mixture between each tortilla and wrap them up.