Dice the bell peppers and onions into small, even pieces.

Shred your cooked chicken breast into bite-sized strips.

Slice the avocado if using and set aside.

Rinse and drain the black beans.

Pro tip: Prepping all your ingredients before cooking makes the assembly fast and stress-free.

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

Add the diced onions and bell peppers, sautéing for 3–4 minutes until slightly softened.

Season lightly with salt, pepper, and a pinch of smoked paprika.

Pro tip: Stir frequently to avoid burning and to keep the veggies tender-crisp.

In a mixing bowl, beat the eggs with garlic powder, a pinch of salt, and pepper.

Pour the eggs into the skillet with the sautéed veggies.

Cook over medium-low heat, stirring gently until soft curds form.

Pro tip: Whisk continuously while pouring for fluffier eggs and to prevent lumps.

Add the shredded chicken and black beans to the egg and veggie mixture.

Stir gently to combine everything evenly.

Sprinkle in the shredded cheese, allowing it to melt slightly.

Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds.

Spoon the filling onto the center of each tortilla.

Add optional avocado slices and a spoonful of salsa on top.

Fold in the sides and roll the tortilla tightly around the filling.

Serve immediately for a warm, yum breakfast.

For meal prep: Wrap each burrito in foil or parchment and refrigerate for up to 3 days. Reheat in the microwave for 60–90 seconds before eating.

Pro tip: If you like a crispy outside, pop the wrapped burrito in a skillet for 1–2 minutes per side after reheating.