The key is making good black beans & rice. Read on for my recipe.
Key ingredients: 1/2 cup rice, juice of half a lime into a measuring cup with low sodium chicken broth (or your fave veggie broth) as the remainder of liquid to = 1 cup. Add a pinch of sugar to that. Cook in a rice cooker or what-have-you.Have to say that I am still "on the rocks" about this rice cooker. The rice browns on the bottom, a problem I never had by simply using a small nonstick covered sauce pan. Maybe a rice cooker is kitchen gadgetry.
When the rice is done, fluff it with a fork and gently incorporate 1/2 can of rinsed black beans and some chopped cilantro. If you are not a fan of cilantro, try some thin sliced green onions.
Prep your peppers and onions while the rice cooks.
With a nonstick skillet, minimal oil (I used olive) is required. Heat the oil first on medium high. Add the peppers and let them sit for maybe 3 minutes before flipping.
The finished rice.
The peppers and onions were cooked separately. I wanted to avoid overcrowding.The only seasoning I added was some s & p to the onions once they were flipped. In the future, some chili powder and maybe some cayenne would be nice.
Assembly!
Like tacos, burritos are best when you can make your own. 
I put them under the panini press to melt the cheese- which, perhaps, made them more like a quesedilla.Add some sour cream and.... Heaven!
