Prep the beans. Open, rinse, and drain the black beans. Pat dry with a paper towel to prevent sogginess. Season with a pinch of salt and pepper if you like.

Beat the eggs. Crack 2 eggs per burrito into a bowl. Add a pinch of salt and pepper. Whisk until the mixture looks uniform and slightly frothy—this gives fluffier eggs.

Warm the tortillas. Heat each tortilla in a dry skillet for 15–20 seconds per side, or microwave under a damp paper towel for 20–30 seconds. Warm tortillas roll better and don't crack. Big win.

Scramble the eggs. Heat a nonstick skillet over medium, add a little butter or oil, then pour in the eggs. Stir gently with a spatula until soft, creamy curds form. Pull off the heat when slightly underdone—the residual heat will finish them.

Assemble. Lay a warm tortilla flat. Add a handful of cheese down the center, then spoon on eggs and black beans. The cheese under the eggs helps glue everything together.

Roll like a pro. Fold the sides in, pull the bottom edge up over the filling, then roll tightly. If the tortilla fights you, rewarm it for 10 seconds. You're in charge.

Optional toast. Place the burrito seam-side down in a hot, lightly oiled skillet for 1–2 minutes per side. This seals the seam and gives a glorious golden crust.

Serve or store. Eat immediately with salsa, or wrap for later. See storage instructions below for meal-prep greatness.