Cook and stir jalapenos and cumin in hot oil in a large nonstick skillet for 1 minute. Add beans; cook and stir for 4 minutes. Stir in broth and simmer, uncovered, for 10 minutes, stirring often. Set aside.
Meanwhile, wrap tortillas in foil; heat in a 350 degree F oven for 10 minutes.
Spread 4 to 5 teaspoons of the softened cream cheese on each warm tortilla; spoon 2 tablespoons of the bean mixture on top of the cream cheese layer, just below the center of each tortilla. Top with cucumber, sweet pepper, and snipped cilantro.
Fold in tortilla sides; roll up. Cut each burrito in half; serve with salsa. If desired, garnish serving plate with cilantro sprigs and chili pepper slices. Makes 16.