In a medium saucepan combine rice, 1½ cups water, and salt. Bring to a boil then reduce heat, cover, and simmer on low heat until rice is tender, about 15 minutes. Take off the heat and let sit 5 minutes. Transfer rice to a large bowl and mix with black beans.
Preheat oven to 350℉.
Lay tortillas on a countertop. Spread the center of each tortilla with 1 tablespoon sour cream. Top with rice and bean mixture, guacamole, pico de gallo, cheese, and cilantro.
Fold sides of tortillas in, then fold bottom of tortillas up over the filling and roll up tightly. Wrap each burrito in foil or parchment paper and place on a baking sheet.
Bake until burritos are heated through, about 15 minutes.
Cut burritos crosswise in half and serve immediately.