Drain and rinse both the black beans and corn. In a medium bowl, combine them with paprika powder, smoked paprika, cumin, lime juice, salt, and pepper. Stir in the sliced green onions and chopped cilantro until well mixed.

Place a large flour tortilla flat on a plate. Spoon some of the seasoned rice into the center, then layer the bean and corn filling over the rice. Add salsa, lettuce, vegan shredded cheese, vegan sour cream, and guacamole on top. Optionally, you may sprinkle red pepper flakes for added heat.

Fold the sides of the tortilla toward the center, then roll it up tightly to enclose the filling. Wrap each burrito in foil to help it keep its shape, and slice in half with a sharp knife before serving.