Start by heating the olive oil in a large skillet over medium heat.
Add the onions and bell peppers. Saute for about 5 minutes until they’re tender.
Sprinkle the cumin and chili powder, then add the beans. Cook for 2 more minutes.
Push everything to one side of the skillet, and pour in the eggs on the other side. Stir gently to scramble them, cooking until just done.
Layer spinach on each tortilla, followed by the scrambled eggs and bean mixture. Top it all off with a sprinkle of cheese.
Roll each tortilla, tucking in the ends as you go, creating your delicious burritos.
Serve while they’re still warm, and enjoy every protein-packed bite!