Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5-7 minutes until softened and translucent. This step enhances the flavor of the vegetables.

Once the vegetables are cooked, add the ground cumin, paprika, salt, and black pepper. Stir well to combine and cook for another minute to release the spices' aroma.

In a mixing bowl, crack the eggs and whisk them until fully combined. This ensures a uniform texture in the scrambled eggs.

Pour the eggs into the skillet with the sautéed vegetables. Stir gently with a spatula, cooking until the eggs are just set, about 3-5 minutes. Be careful not to overcook them, as they will continue to cook slightly after being removed from the heat.

If using any optional proteins, add them to the skillet now along with the black beans. Stir everything together until well combined and heated through.

Remove the skillet from heat and stir in the shredded cheese until melted. This adds creaminess and flavor to the filling.

Lay a tortilla flat on a clean surface. Spoon about 1/4 of the filling mixture onto the center of the tortilla.

Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring the filling is secured inside. Repeat with the remaining tortillas and filling.

Wrap each burrito tightly in aluminum foil or plastic wrap to keep them fresh. If meal prepping for the week, place the wrapped burritos in a freezer bag and store them in the freezer.

To reheat, simply unwrap the burrito and microwave for 2-3 minutes or until heated through.