In a large pan over medium heat, add olive oil, onion and red pepper. Cook 3 minutes then add garlic. Cook an additional 2 minutes until fragrant.
Add red pepper, corn, brown rice, pinto beans, taco seasoning and salsa. Mix well and allow to cook another 1-2 minutes.
Remove from heat. Squeeze in lime juice and mix in cilantro. Allow mixture to cool completely.
Taking one tortilla at a time, place ¼ cup shredded cheese and ½ cup of bean and rice mixture. Roll, tuck in sides, and finish rolling, then place on a rimmed baking sheet.
Repeat with remaining 7 burritos, then place entire baking sheet in freezer for 2-3 hours, until frozen solid. At this point you an wrap them individually in tinfoil or transfer them all to a large Ziplock bag for safe keeping.
To eat: wrap the burrito in a paper towel. Heat in microwave for 1 minute, then flip it over and heat for an additional 30 seconds-1 minute until heated through. Enjoy!