Heat the oil in a large skillet over medium-high heat. Add onion, garlic, pepper, chili powder, and cumin. Sauté until onion and pepper are tender.

Drain and rinse the red beans. Add the beans and cooked rice to the onion mixture.

Reduce heat and cook over medium heat for 2 to 3 minutes, until the mixture is hot, stirring constantly. Remove from heat.

Place about ½ cup of the rice mixture and ¼ cup of cheese in the center of each tortilla.

Wrap the tortilla on itself and top with 2 tablespoons of salsa and sour cream.