Heat oil in large skillet over medium-high heat. Add bell pepper, onion, jalapeno and garlic; cook until crisp-tender. Stir in oregano, cumin, salt and pepper; cook, stirring, 1 minute. Add black beans, undrained tomatoes, corn and chipotle; heat through. Remove from heat, stir in avocado and cilantro.

To assemble burritos: Place 3/4 cup veggie mixture down center of each warm tortilla. Top with 1/2 cup rice and 3 tablespoons cheese. Fold in short ends of tortilla, then one long end and then the other to form a burrito. Serve with sour cream, if desired.