Preparation:

Prepare rice per the manufacturer’s directions. While rice is cooking, make mashed avocado by cutting the avocados in half, removing the large pit, and scooping out the avocado flesh. Then mash the avocado with a fork and add salt and pepper to taste. Set aside. 
To prepare the beans, drain one can of pinto beans and rinse off excess liquid. In a bowl, add salt and pepper to the beans and fork mash. Set aside. Shred jack cheese and reserve. 
To serve, layer each ingredient on a tortilla, leaving room at the edges for rolling the burrito. Place ingredients on tortilla in the following order: rice, beans, cheese, avocado, yogurt, and salsa. Roll tortilla into burrito.