Prep everything first so assembly is fast: grate the cheese, chop the cilantro, drain and rinse (if canned) the black beans, and pat the roasted red pepper strips dry. Crack eggs into a bowl, season lightly with salt and pepper, and whisk until mostly combined. Mise en place prevents overcooking the eggs and lets you control timing so fillings are hot when you assemble.

Warm and season the black beans: heat 1 tablespoon oil in a medium skillet over medium heat. If using onion and garlic, add the diced onion and cook 3–4 minutes until translucent, then add garlic and cook 30 seconds until aromatic. Add the 320 g cooked black beans, 1/2 teaspoon ground cumin, a pinch of smoked paprika, and 2–3 tablespoons of water or bean liquid. Gently simmer 4–5 minutes, smashing a few beans with the back of a spoon to thicken the mixture slightly and concentrate flavor. Taste and add salt & pepper. Warming and lightly smashing the beans creates a creamy base that helps bind the burrito without making it soupy.

Heat the roasted red peppers: in a separate small skillet over medium, add a teaspoon of oil and warm the 200 g roasted red pepper strips 1–2 minutes until fragrant and any excess moisture evaporates. Season with a pinch of salt and a little smoked paprika to enhance the peppers' charred flavor. Draining and warming the peppers avoids an overly wet burrito and intensifies their sweetness.

Cook the eggs low and slow for creamy curds: melt 2 tablespoons butter in a nonstick skillet over low–medium-low heat. Pour in the whisked eggs. Let them sit untouched 10–15 seconds until the edges set, then gently stir with a spatula, using a folding motion to form soft curds. Remove from heat when eggs are still slightly glossy and a touch runny — residual heat will finish them. Cooking eggs over low heat yields soft, custardy curds rather than dry, rubbery scramble.

Warm the tortillas so they’re pliable: heat a dry skillet over medium-high and warm each flour tortilla 10–20 seconds per side until soft and lightly spotted; alternatively wrap the stack in a damp towel and microwave 20–30 seconds. Warming makes the tortilla flexible for folding and prevents tearing.

Assemble the burritos: work on one warmed tortilla at a time. In the center, spread about 80 g (roughly 1/4 of the pan) of the seasoned black beans in a line (this creates a base that holds other ingredients). Top with roughly 50 g warmed roasted pepper strips, divide the scrambled eggs evenly, sprinkle 30 g grated cheddar over the eggs so it starts to melt, then scatter 4 g chopped cilantro and drizzle 1 tablespoon hot sauce or salsa verde if using. Layering from denser (beans) to lighter (cilantro) helps keep fillings in place when folding.

Fold the burrito: tuck the bottom edge up over the filling, fold both sides toward the middle, then roll tightly away from you to close. Press seam-side down for 30 seconds in the hot pan to seal and get a slight crisp. Rolling tightly and briefly toasting seals the burrito, keeps it from unwrapping, and creates a pleasant textural contrast.

Finish and serve: let burritos rest 1 minute, then slice in half on the bias. Serve immediately with extra hot sauce or salsa verde on the side. The short rest lets steam redistribute so the tortilla won’t become soggy right away.