Warm the tortillas. Heat a dry skillet over medium heat and warm each tortilla for 20–30 seconds per side until soft and pliable. Keep them stacked in a clean towel so they stay warm.

Sauté aromatics. Add 1 tbsp oil to the skillet. Cook onion, jalapeño, and a pinch of salt for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Season the beans. Add beans to the skillet with cumin, chili powder, smoked paprika, and a splash of water. Mash lightly with a spoon for a creamy, chunky texture. Taste and season with salt and pepper. Transfer to a bowl and keep warm.

Whisk the eggs. In a bowl, whisk eggs with a pinch of salt and pepper. If you like extra-soft eggs, whisk in 1–2 tbsp milk or a small knob of butter.

Cook the eggs low and slow. Add 1 tbsp oil or butter to the skillet over medium-low heat. Pour in eggs and gently push from the edges toward the center with a spatula. Cook until just set and still glossy. Don’t overcook.

Prep your fresh elements. Mix tomato with cilantro and a squeeze of lime, or use pico de gallo. Season lightly with salt. This adds brightness that balances the spices.

Build the burritos. Lay out a warm tortilla. Add a generous spoon of beans down the center, followed by eggs, cheese, and a spoon of tomato-cilantro mix. Add avocado or hot sauce if you like.

Fold and roll. Fold the sides in, then roll from the bottom up, keeping it tight. If needed, warm seam-side down in the skillet for 1–2 minutes to seal and melt the cheese.

Finish with freshness. Serve with extra lime wedges, cilantro, and your favorite salsa. A cool crema or Greek yogurt can balance the heat.