Black Bean Breakfast Burritos

1 Heat a skillet on medium heat with a drizzle of olive oil.
2 Add the diced onions and peppers to the oil and saute for about 7-8 minutes, until the veggies have softened.
3 Add in the drained black beans, spices and spinach and mix for another 2 minutes, until the spinach has wilted.
4 Pour in the whisked eggs and lower the flame to low. Cook for about 5-6 minutes, stirring every minute until the eggs are fully cooked, then mix in the shredded cheese.
5 Assemble your burritos by filling the center of a tortilla with the egg and bean mixture. Fold in the sides then roll from the bottom to wrap.
6 Individually wrap each burrito with parchment paper or foil. Store in an airtight container or sealed bag. Freeze for up to 3 months, or keep refrigerated for up to 5 days.
7 To reheat from frozen, thaw overnight in the fridge, or in the microwave for 90 seconds. To add a crisp, pop in the air fryer or oven  for 5-7 minutes on 350 F, or grill on a heated pan for 5 minutes.
8 To reheat from the fridge, grill the burritos on a heated skillet with a little cooking spray, or bake or air-fry on 350 F for 5-7 minutes.