Drain half the liquid off the diced tomatoes and set aside. Place the tomatoes, onion, lime juice, shoyu, cumin, coriander, parsley and maple syrup in a small mixing bowl and mix. Add more seasoning or tomato liquid for desired consistency. Set aside while you prepare the beans and heat the tortilla shells.
Heat the oil in a large skillet and sauté the garlic and onions for 2 to 3 minutes. Add the green pepper, red pepper and sweet corn. Sauté 1 to 2 minutes. Add the refried beans and mix thoroughly with the vegetables until hot. While the beans are heating, prepare the tortillas.
Preheat the oven to 300°. Place the tortillas in a tortilla warmer or casserole dish, cover and heat until warm, about 10 minutes.
Remove the tortillas from the oven. Place 3 or 4 tablespoons of rice in the center of each tortilla. Place 2 or 3 tablespoons of refried beans on top of the rice. Roll up and spoon the salsa over before eating.
Per serving - 665 calories, 14 g fat (19% calories from fat), 19 g protein, 117 g carbohydrate, 12 g fiber, 0 mg cholesterol, 1134 mg sodium