Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 cup of chopped bell peppers and 1 cup of chopped spinach. Sauté these colorful veggies for about 3 to 5 minutes until they become tender and vibrant, filling your kitchen with a delightful aroma.

Stir in 1 cup of black beans, 1 teaspoon of cumin, 1 teaspoon of paprika, along with salt and pepper to taste. Continue to cook this flavorful mixture for another 3 to 5 minutes, allowing the beans to heat through and absorb the spices.

In a separate bowl, whisk together 1 cup of eggs until well combined. Push the veggie and bean mixture to one side of the skillet and add the eggs to the empty space. Cook them over medium heat, stirring gently, until they are fully scrambled and fluffy, about 3 to 4 minutes.

Lay out 4 large tortillas on a flat surface and spoon an even amount of the egg and veggie mixture into the center of each. Sprinkle 1 cup of shredded cheese on top, then fold in the sides and roll the tortilla tightly around the filling to create a burrito.

Return the filled burritos to the skillet and cook them seam-side down for an additional 2 to 3 minutes per side over medium heat. This step will help crisp up the tortillas while melting the cheese inside.

Carefully remove your breakfast burritos from the skillet and let them cool slightly before slicing in half. Serve warm with your favorite toppings like salsa or guacamole.