Prep your ingredients. Dice the bell pepper and red onion. Rinse and drain the black beans. Chop the spinach and cilantro. Crack eggs into a bowl, season with a pinch of salt and pepper, and whisk until smooth and slightly frothy.

Sauté the veggies. Warm a large skillet over medium heat with a little olive oil. Add onion and pepper with a pinch of salt. Cook 4–5 minutes until soft and lightly browned. Stir in 1/2 teaspoon each of cumin and chili powder for a toasty aroma.

Warm the beans and spinach. Add the black beans to the skillet and cook 1–2 minutes. Toss in the spinach and cook just until wilted. Transfer the mixture to a bowl and keep warm.

Scramble the eggs. Add a bit more oil or butter to the skillet. Pour in the eggs and cook over medium-low heat, gently folding with a spatula. Aim for soft, slightly creamy curds—about 3–4 minutes. Remove from heat; they’ll finish cooking from residual heat.

Warm the tortillas. Heat tortillas in a dry skillet for 15–20 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds. Warm tortillas flex and roll without tearing.

Assemble the burritos. Lay a tortilla on a board. Add a stripe of the bean-veggie mix, then a scoop of eggs. Sprinkle with shredded cheese. Top with avocado, salsa, and a few cilantro leaves. Keep fillings in the center, leaving space at the edges.

Fold and roll. Fold the sides inward over the filling. Pull the bottom edge up and over the fillings, then roll tightly away from you. Tuck as you go for a snug wrap.

Seal and toast (optional but great). Place the burrito seam-side down in a lightly oiled skillet over medium heat. Cook 1–2 minutes per side until golden and lightly crisp. This step warms the center and keeps the burrito intact.

Serve. Slice in half if you like. Add a spoon of Greek yogurt or sour cream and a dash of hot sauce. Enjoy immediately while warm and melty.