Wash collard green leaves well, trim off thick stem (will look like tortilla) and with a fork mash the center vein to make it more pliable.
In pot, on med/low heat sauté oil, onion, garlic, cumin and bell pepper for 6-8 minutes, until almost tender.
Add beans & water. With a potato masher, mash half the beans and heat thoroughly.
Stir in cilantro.
Construct burrito. Wrap (like a burrito): 1/4 cup cooked rice, 1/8 avocado, 2 Tablespoons salsa and 1/4 cup seasoned beans in each collard green leaf.