1/2 cup shredded Monterey Jack cheese about 2 ounces
1 ripe avocado thinly sliced
2 tablespoons chopped fresh cilantro
1/2 cup salsa
To make the beans: Heat a 12-inch nonstick skillet over medium heat; once hot, add the oil. Add the onion, tomato, bell pepper garlic and cook until the onion is golden, about 10 minutes. Add the cumin and cayenne, and cook 2 minutes. Add the beans and 1 cup water and cook until the beans are very soft, about 30 minutes. (If necessary add more water.) Season with salt to taste.
To assemble the burritos: Microwave the tortillas until soft, about 20 seconds. Transfer to a flat surface and top each tortilla with about 1/4 cup of beans, 1/4 cup of rice, 2 tablespoons cheese, 1/4 of the avocado, and 1 1/2 teaspoons chopped cilantro. Fold the edges of the tortilla over the filling like an envelope, and roll. Garnish with the salsa, and serve.