Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the peppers and onions and toss. Season with chili powder, garlic powder, paprika, cumin, salt and pepper and toss well. Cook for 3-5 minutes or until peppers are al dente and somewhat wilted. Transfer the peppers to a bowl or plate and immediately add in the eggs and scramble. Remove from heat. For best results, let the eggs and peppers cool to room temperature before starting the next step (assembling the burritos.)

Assemble your burritos: tear off 6 squares of aluminum foil large enough to roll up the burrito. Have all of your ingredients nearby for easy assembly. Place a tortilla on top of a piece of foil. Sprinkle cheese onto the tortilla. Top with a handful of bell peppers, followed by scrambled eggs, black beans, and salsa.

Roll the burrito tightly by folding the sides over the filling, then rolling tightly from the bottom up. Wrap the burrito tightly in the aluminum foil. Repeat this with the remaining tortillas and filling ingredients.

For best results, freeze the burritos in a single layer on a baking sheet. Once frozen, you can transfer to a gallon sized zip-top freezer bag.

To reheat, unwrap and warm in oven at 350 for 12 to 15 minutes (or use a microwave on high for 4-5 minutes.)