Heat a small saucepan over medium-high heat. Add 1/2 tablespoon oil; swirl to coat.
Mince or press each garlic clove and set aside separately--you will need each clove at a different time. Chop onion and zucchini; halve or quarter tomatoes.
Add rice and 1 clove garlic to the hot oil and sauté for 1 minute, stirring constantly.
Add water and bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat, let stand for 10 minutes, then fluff with a fork.
Meanwhile, combine sour cream, chopped cilantro, and juice from the lemon in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the remaining oil; swirl to coat.
Add onion to hot skillet and sauté for a couple of minutes, stirring frequently.
Add remaining garlic clove to the skillet and sauté 1 minute more, stirring frequently.
Add zucchini and sauté 2 more minutes, continuing to stir.
Add in salt and tomatoes, then sauté 30 seconds more until tomatoes are heated through.
Remove vegetable mixture from pan, then wipe pan clean with a paper towel. Heat again over medium.
Warm tortillas according to package directions.
Divide sour cream mixture evenly among tortillas, spreading into a thin layer and leaving a 1/2-inch border around the edge.
Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture; roll up tightly.
Add 2 burritos to the pan, seam side down; cook 1 minute per side or until browned. Repeat with remaining burritos.
Garnish with additional cilantro leaves if desired. and serve with sliced pears on the side.