Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the zucchini and bell pepper and cook until softened, 3-5 minutes. Stir in the tomato and corn and continue to cook 2 minutes more. Remove the skillet from heat and stir in the pesto.
Combine the brown rice and lime juice in a small bowl. Season the rice with salt and pepper to taste.
Divide the rice mixture onto each of the four tortillas. Top the rice with black beans, then the veggies, and finally the cheese. Wrap the burritos.
Wrap each burrito in a layer of plastic wrap, then in foil. Freeze the burritos in a large freezer bag.
To microwave the burritos, remove the foil and plastic wrap and loosely wrap the burritos in a paper towel. Heat them one at a time for about a minute to a minute and a half, then flip them over and microwave them for another minute, or until the center feels warm. Let them sit for 2 minutes before eating. To heat in an oven, wrap the burritos in foil (discard the plastic wrap) and heat them at 400ºF for about 40 minutes, or until warmed through.
To prepare the pesto:
Combine all of the ingredients through the peppers in a food processor and process until everything is finely chopped, but not completely smooth. Season with salt and pepper to taste.