Heat your olive oil in a large skillet over medium heat. Toss in the diced onions and bell peppers, stirring occasionally for about 5 minutes until they soften up a little. You'll notice the kitchen starts smelling incredible—that's your signal you're on the right track. Season with cumin and smoked paprika.

Crack your 6 eggs into a bowl and whisk them together with a fork until they're pale yellow and kinda frothy. Pour them right into the skillet with the veggies and scramble everything together for about 3 minutes, stirring constantly so nothing burns on the bottom. The eggs should still be a tiny bit moist when you stop cooking them.

Stir in your cooked shredded chicken and the rinsed black beans, mixing until everything's combined and warm. Add the diced tomatoes and cilantro, tasting as you go to see if you need more cumin or paprika. This filling should taste pretty flavorful on its own because the breakfast burritos recipe comes together fast and doesn't have a lot of other seasonings.

Warm your tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat them one at a time in the skillet for 15 seconds per side. Warm tortillas don't crack when you roll them, which honestly saves so much frustration. Trust me on this—cold tortillas will split and your burrito falls apart.

Lay one tortilla flat on your work surface and add about 3/4 cup of the filling slightly below center, then sprinkle a couple tablespoons of cheese on top. Don't overstuff or you'll struggle to roll it without tearing. I learned this the hard way by making my first batch way too full.

Fold the bottom of the tortilla up over the filling, tuck it in tight, then fold both sides in toward the middle like you're wrapping a present. Roll it away from you, keeping tension on the tortilla so it stays tight and doesn't unroll. The seam should be on the bottom when you're done.

Place each finished burrito seam-side down on a baking sheet lined with parchment paper. Let them cool completely before wrapping individually in foil or sliding them into freezer bags. This keeps them from sticking together when frozen solid.