Prep the ingredients: Dice the onion and bell pepper, chop the spinach, rinse the black beans, and set out the tortillas. Crack and whisk the eggs with a pinch of salt and pepper.

Warm the pan: Add 1 teaspoon of olive oil to a large nonstick skillet over medium heat. When it shimmers, add the onion and bell pepper with a pinch of salt.

Sauté the veggies: Cook for 4–5 minutes, stirring, until the onions soften and the peppers brighten. Add garlic (or garlic powder), 1 teaspoon cumin, and 1 teaspoon chili powder. Stir for 30 seconds.

Add beans and greens: Stir in the black beans and spinach. Cook 1–2 minutes until the spinach wilts and the beans warm through. Squeeze in a bit of lime juice. Transfer the mixture to a bowl.

Scramble the eggs: Lightly oil the pan if needed. Pour in the eggs and scramble gently over medium-low heat until just set. Keep them soft; they’ll continue to cook in the burrito.

Warm the tortillas: Heat each tortilla in a dry skillet for 15–20 seconds per side or microwave in a damp paper towel for 20–30 seconds. Warm tortillas roll without tearing.

Assemble: Lay a tortilla on a board. Add a line of the bean-veggie mix, then eggs. Top with a spoonful of salsa, a sprinkle of cheese (if using), avocado slices, and a little cilantro. Keep fillings in the center, leaving room at the edges.

Wrap it up: Fold the sides in, then roll from the bottom up, tucking as you go. For a tighter wrap, use a small piece of foil or parchment to hold it.

Optional crisp: Place the burrito seam-side down in a hot skillet for 1–2 minutes per side to lightly toast and seal. This adds texture and helps it hold together.

Serve: Slice in half if you like. Add extra salsa and a dollop of Greek yogurt for a creamy, high-protein finish.