Remove seeds and cut bell pepper into thin strips. Peel and cut the onion similarly.
Heat oil in a skillet. Add vegetables, season with salt and pepper, and cook over medium heat until onions are translucent and bell pepper is tender but not mushy. Remove from heat and set aside to cool.
Heat refried beans over medium-low heat. Stir in 1/4 cup water or broth to thin it out. It doesn't need to be hot, only warmed through enough to change its consistency.
Prepare Spanish rice according to package instructions.
Preheat your oven to 350 degrees F.
Spread 1/2 of a cup of enchilada sauce on the bottom of your 9 " x 13" casserole pan or disposable aluminum pan (if taking these smoked brisket burritos to a pot luck gathering).
Place about 1/4 cup of refried beans onto a flour tortilla. Then add 1/4 c rice, 1/2 cup of chopped brisket, some peppers and onion, and 2 tablespoons of shredded cheese. Optional: add a tablespoon or two of salsa on top.
Fold in the sides of the tortilla, flip the edge closest to you over, gently tuck it under the filling, then continue rolling.
Place wrapped burrito into the casserole dish, and repeat steps with the remaining five.
Pour enchilada sauce over burritos until they are well coated. Top with remaining cheese and place into your oven for 30 minutes.
Remove from your oven, garnish with chopped green onion (or cilantro if preferred), and let burritos rest for 10 minutes before serving.
Serve 1-2 burritos per person.
Store leftover burritos well covered in your refrigerator for 3-4 days. Reheat in the microwave or a 350 degrees oven until warmed through.