In a large saucepan, heat 1 tablespoon of oil over medium heat. Add onion and cook for 6 minutes or until softened. Then add garlic and capsicum and cook for 4 minutes or until softened. Add oregano, coriander, cumin and chili powder, cook while continuously stirring for 1 minute or until fragrant. Transfer to a bowl. Set aside.
Pour the remaining oil in a pan over medium-high heat. Add the minced beef, cook and continuously stir with a wooden spoon to break up mince for 6 to 8 minutes or until browned and cooked through—return onion mixture to pan. Stir to combine. Add tomato paste and cook for 1 minute. Add crushed tomatoes, stir to combine. Reduce heat to low. Simmer, covered, for 10 minutes. Add corn and kidney beans. Simmer, covered, for 10 minutes or until vegetables are tender. Season with salt and pepper. Remove from heat. Set aside to cool for 10 minutes.
Place 1 tortilla on a flat surface. Top with 2 tablespoons of rice. Top with one-sixth mince mixture. Sprinkle with 2 tablespoons of cheese. Roll up to enclose filling. Repeat with remaining tortillas, rice, mince mixture and cheese.