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Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, jalapeños, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from the heat, stir in salsa. Mash the bean mixture lightly with a slotted spoon or fork to desired consistency.
Spoon about ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings and roll the burrito tightly. Slice each burrito in half and serve immediately.