Preheat oven to 300 degrees. Make pico de gallo and lime crema first, so their flavors can develop. For both pico de gallo and lime crema, mix all ingredients in a bowl, and set aside.

Cook rice and vegetable mixture at the same time, to save time. Put rice in a medium saucepan with 2 cups of water, cover and bring to a low boil. Turn heat down to low and simmer until rice is soft. About 15-20 min. When done, remove lid and let rest for 5 min. Then add lime juice, cilantro, and salt. Mix and set aside.

For vegetable mixture, heat olive oil in a large saucepan over medium heat. Add onions and bell pepper and cook for 10 min. Then add corn, beans, cumin, salt, and pepper. Cook another 10 min. Set aside.

Assemble the burritos by spooning all 4 mixtures into the center of the burrito. Portion however you like, I prefer slightly more vegetables than rice and about 2 tbsp of pico de gallo, lime crema, and crumble some cotija cheese over top. I also top mine with some tomatillo sriracha for added heat, this is optional. Roll up and place seam side down on a baking sheet. Place in the oven for 10-15 min, serve warm.