Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil. Reduce heat to low; simmer, stirring occasionally, until bean mixture thickens, about 10 minutes.
Assemble burritos: To center of tortilla, add about 1/3 cup cooked rice, ½ cup beans with sauce, ½ cup shredded cabbage, ¼ cup chopped avocado, 2 tbsp. pico de gallo and 1 tsp. lime juice. To roll up tortilla into burrito shape, fold in left and right ends of tortilla. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact. Roll tortilla into log and wrap in foil to secure.
Repeat with remaining ingredients; serve.
Left over burritos? Freeze them! Simply wrap burritos in plastic, then in foil and transfer to freezer-safe bag. Freeze for up to 3 months. To reheat, unwrap foil and plastic from burrito, place on microwave-safe dish and cover loosely with damp paper towel; Microwave on HIGH until heated through, about 4 minutes.