Roasted Vegetables: Preheat oven to 425°F.

In small bowl, stir together ancho chile powder, cumin, garlic powder, onion powder, paprika, salt, black pepper and cayenne pepper.

In large bowl, toss together bell peppers, onion, 2 tbsp oil and 2 tsp spice mixture. Arrange in even layer on parchment paper–lined baking sheet (reserve bowl).

Transfer cauliflower to reserved bowl. Toss with remaining oil and remaining spice mixture. Arrange in even layer on another parchment paper–lined baking sheet.

Roast cauliflower for 20 to 25 minutes or until tender and lightly charred. Toss with lime juice and sprinkle with green onions.

Meanwhile, roast bell pepper mixture for 10 minutes. Add corn and roast for 5 to 8 minutes or until tender.

Burrito: Spoon refried beans down center of each tortilla, leaving 1/2-inch border at edges. Top with Monterey Jack cheese, rice, roasted cauliflower, roasted bell pepper mixture, and 4 to 5 pieces DORITOS^® DINAMITA^® Chile Limón. Fold in sides, then fold bottom of tortillas over filling and roll up tightly.

In large skillet set over medium heat, heat oil. Arrange burritos seam-side down in skillet. Cook for 6 to 8 minutes, turning occasionally until toasted all over. Cut burritos in half. Serve with remaining DORITOS^® DINAMITA^®, guacamole, pico de gallo and sour cream for dipping.