Prepare the eggs:

• In a bowl, whisk together the eggs, milk, salt, and pepper.
• Heat a non-stick skillet over medium heat and add olive oil or butter. Pour in the egg mixture and gently scramble until just cooked. Remove from heat and set aside.

Cook the vegetables:

• In the same skillet, sauté the diced onion and bell peppers until softened, about 2–3 minutes. Add the black beans and cooked potatoes to warm through.

Assemble the burritos:

• Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
• Layer each tortilla with scrambled eggs, the vegetable mixture, shredded cheese, and salsa. Add optional avocado slices and cilantro for extra flavor.

Wrap it up:

• Fold the sides of the tortilla inward, then roll it tightly from the bottom up to secure the filling.
• If desired, lightly toast the burrito in a dry skillet for a crispy exterior.

Serve and enjoy:

• Slice the burrito in half, if preferred, and serve warm.